Homemade Oyster Stew
|Green onions||3 , finely chopped (Including Tops)|
|Milk||3 Cup (48 tbs)|
|Large oysters||1 Pint, drained|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Worcestershire sauce||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
In top of double boiler, melt butter.
Saute onions slowly until soft, but not browned.
Add flour and make a roux; do not brown.
Add milk and heat slowly, stirring with rubber spatula until well-blended.
Do not boil.
Place pan over slowly boiling water.
Add oysters and seasonings.
As soon as edges of oysters curl, the stew is ready to serve, in about 10 minutes.
If overcooked, it will curdle.