Cassell's dictionary of cookery

or two of nutmeg, and a quarter of a pint of milk. Stir these ingredients over the fire until the sauce is smooth and thick, then lift the pan off the fire for a minute, add a tea-spoonful of good beef or veal gravy, the well-beaten yolks of two eggs, and a tea-spoonful of lemon-juice. Stir the sauce again over the fire until the eggs are set, then add the oysters, let them get quite hot (if this .point is not attended to the croquettes will not be good), spread the mixture out upon a plate, about an inch and a half thick, and put it aside untU quite cold. Strew some finely-grated bread-crumbs on a board. Divide the oyster mixture into equal-sized parts, and roll these to the shape of corks or balls ; dip them in the yolk of an egg beaten up with a tea-spoonful of oil and a little salt and pepper ; roll them on the bread-crumbs, and fry them in hot fat until they are crisp, and lightly browned all over. Dry them well before the fire on a cloth placed upon an inverted sieve, and serve them piled on a napkin, and garnished with fried parsley. Time to fry the croquettes, five to seven minutes. Probable cost, 2s. Sufficient for five or six persons. Oysters, Curried. — Open two dozen oysters without losing any of their liquor. Put them into a saucepan over the fire for a minute to harden them, then beard them and put them aside. Dissolve two ounces of fresh butter in a stewpan, mix smoothly with it a tablespoonful of curry-powder and a tea-spoonful of dried flour; add a minced onion, and stir gently until the onion is tender, then add the oyster-liquor and a dessert-spoonful of strained lemon- juice. Let the sauce boil, then put in the oysters ; let them simmer for five minutes, stirring them gently all the time, and serve on a hot dish, with a border of rice boiled as for curry. Time, half an hour. Probable cost of oysters, Is. 6d. to 3s. per dozen. Sufficient for three or four persons. Oysters, Curried, Indian.— Open and beard four dozen large plump oysters, and be careful to preserve the liquor. Mince an onion very finely, and frj' it in an ounce of butter until it is quite tender. Stir into it a heaped table-spoonful of curry-powder, add a little more butter, if necessary, and pour in very gradually a quarter of a pint of nicely-seasoned stock or water. When the liquid boils stir in the meat of half a cocoa-nut, rasped, and a sour apple, finely minced. Simmer gently until the apple is dissolved, then thicken the gravy with a little flour, and season with pepper and salt. Put in the oysters with their liquor and the milk of the cocoa-nut. Let the curry stew for a few minutes, and stir it gently all the time, then add a dessert-spoonful of strained lemon-juice, and when the oysters are done enough, serve on a hot dish, with a border of boiled rice. A small vegetable marrow, finely minced, or a large ripe tomato, chopped small, may be added to the curry, if they are at hand, and will be found an improvement. Time, altogether, about half an hour. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for eight or ten persons. Oysters, Curried, Indian (another way). — See Indian Oysters Curried). OYS (493) OYS