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Oyster Stew

Source of Recipe

Jean Anderson


List of Ingredients

1 c Milk
1 c Light cream
1 pt Shucked oysters (do not drain)
2 tb Butter or margarine
1/4 ts Salt
1/4 ts Celery salt
1 pn Pepper
1 pn Paprika



Recipe

HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third saucepan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot with oyster crackers. Serves 4.