1 pint oysters
1/2 tsp.salt
6 tablespoons butter
dash of pepper
1 quart scalded half and half (I use half canned milk and half whole milk when I don't have any half and half in the house, which is most of the time.)
Recipe
Melt butter in a pan, add oysters and the oyster liquid.
Cook slowly until edges begin to curl.
Add hot milk, salt and pepper.
Serve in bowls, with oyster crackers.
Serves six.