Modern cookery for private families

half a lemon. Stir the currie 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. The dish is considered at Madras the _ne plus ultra_ of Indian cookery.”[98] Footnote 98: Native oysters, prepared as for sauce, may be curried by the receipt for eggs or sweetbreads, with the addition of their liquor. We have extracted this receipt, as it stands, from the Magazine of Domestic Economy, the season in which we have met with it not permitting us to have it tested. Such of our readers as may have partaken of the true Oriental preparation, will be able to judge of its correctness; and others may consider it worthy of a trial. We should suppose it necessary to beard the oysters. CURRIED GRAVY. The quantity of onion, eschalot, or garlic used for a currie should be regulated by the taste of the persons for whom it is prepared; the very large proportions of them which are acceptable to some eaters, preventing others altogether from partaking of the dish. Slice, and fry gently in a little good butter, from two to six large onions (with a bit of garlic, and four or five eschalots, or none of either), when they are coloured equally of a fine yellow-brown, lift them on to a sieve reversed to drain; put them into a clean saucepan, add a pint and a half of good gravy, with a couple of ounces of rasped cocoa-nut, or of any of the other condiments we have already specified, which may require as much stewing as the onions (an apple or two, for instance), and simmer them softly from half to three quarters of an hour, or until the onion is sufficiently tender to be pressed through a strainer. We would recommend that for a delicate currie this should always be done; for a common one it is not necessary; and many persons prefer to have the whole of it left in this last. After the