Modern cookery for private families

As we have already stated in two or three previous receipts, an ounce or more of sweet freshly-grated cocoa-nut, stewed tender in the gravy, and strained from it, before the sweetbreads are added, will give a peculiarly pleasant flavour to all curries. Footnote 97: We find that a small portion of Indian pickled mango, or of its liquor, is an agreeable addition to a currie as well as to mullagatawny soup. Blanched 10 minutes; sliced (fried or not); stewed 20 to 30 minutes. CURRIED OYSTERS. “Let a hundred of large sea-oysters be opened into a basin without losing one drop of their liquor. Put a lump of fresh butter into a good-sized saucepan, and when it boils, add a large onion, cut into thin slices, and let it fry in the uncovered stewpan until it is of a rich brown: now add a bit more butter, and two or three tablespoonsful of currie-powder. When these ingredients are well mixed over the fire with a wooden spoon, add gradually either hot water, or broth from the stock-pot; cover the stewpan, and let the whole boil up. Meanwhile, have ready the meat of a cocoa-nut, grated or rasped fine, put this into the stewpan with a few sour tamarinds (if they are to be obtained, if not, a sour apple, chopped). Let the whole simmer over the fire until the apple is dissolved, and the cocoa-nut very tender; then add a cupful of strong thickening made of flour and water, and sufficient salt, as a currie will not bear being salted at table. Let this boil up for five minutes. 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 tomata or two; either of these vegetables 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 currie stew gently for a few minutes, then throw in the strained juice of