1 pt oysters
5 cups milk
3 tbs butter
3/4 tsp salt
1/8 tsp pepper
1/2 cup fine cracker crumbs
Drain oysters and save juice.
Pick out and discard any bits of shell.
Scald milk, butter, salt, pepper, cayenne and cracker crumbs together, preferably in a double boiler to prevent scorching.
Add oysters and juice and heat the mixture until the edges of the oysters curl, about 3 or 4 minutes.
Taste and correct seasonings, adding a few more cracker crumbs if you like a thicker mixture.
Serve immediately in hot soup bowls and sprinkle with a little chopped fresh parsley.