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1036
Enquire within upon everything
·
Robert Kemp Philp
446
Have
ready
also
a
vegetable
marrow,
or
part
of
one,
cut
into
bits,
and
sufficiently
boiled
to
require
little
or
no
further
cooking.
Put
this
in
with
a
tomato
or
two.
These
vegetables
improve
the
flavour
of
the
dish,
but
either
or
both
of
them
may
be
omitted.
Now
put
into
the
stewpan
the
oysters
with
their
liquor,
and
the
milk
of
the
cocoa-nut,
if
it
be
perfectly
sweet;
stir
them
well
with
the
former
ingredients;
let
the
curry
stew
gently
for
a
few
minutes,
then
throw
in
the
strained
juice
of
half
a
lemon.
Stir
the
curry
from
time
to
time
with
a
wooden
spoon,
and
as
soon
as
the
oysters
are
done
enough,
serve
it
up
with
a
corresponding
dish
of
rice
on
the
opposite
side
of
the
table.
This
dish
is
considered
at
Madras
the
ne
plus
ultra
of
Indian
cookery.
1183.
Fried
Oysters.
Large
oysters
are
the
best.
Simmer
for
a
minute
or
two
in
their
own
liquor;
drain
perfectly
dry;
dip
in
yolks
of
eggs,
and
then
in
bread-crumbs,
seasoned
with
nutmeg,
cayenne,
and
salt;
fry
them
of
a
light
brown.
They
are
chiefly
used
as
garnish
for
fish,
or
for
rump
steaks;
but
if
intended
to
be
eaten
alone,
make
a
little
thick
melted
butter,
moistened
with
the
liquor
of
the
oysters,
and
serve
as
sauce.
1184.
Stewed
Oysters.
The
beard
or
fringe
is
generally
taken
off.
When
this
is
done,
set
on
the
beards
with
the
liquor
of
the
oysters,
and
a
little
white
gravy,
rich,
but
unseasoned;
having
boiled
for
a
few
minutes,
strain
off
the
beards,
put
in
the
oysters,
and
thicken
the
gravy
with
flour
and
butter
(an
ounce
of
butter
to
half
a
pint
of
stew),
a
little
salt,
pepper,
and
nutmeg,
or
mace,
a
spoonful
of
ketchup,
and
three
of
cream;
some
prefer
a
little
essence
of
anchovy
to
ketchup,
others
the
juice
of
a
lemon,
others
a
glass
of
white
wine;
the
flavour
may
be
varied
according
to
taste.
Simmer
till
the
stew
is
thick,
and
the
oysters
warmed
through,
but
avoid
letting
them
boil.
Lay
toasted
sippets
at
the
bottom
of
the
dish
and
round
the
edges.
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