Rich Oyster Stew
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Worcestershire sauce||1 Dash|
|Celery salt||To Taste|
Heat milk and cream together in kettle until a film forms over top; do not boil.
Drain oysters; reserve liquor.
Place oysters in saucepan; add 2 tablespoons reserved liquor, butter and Worcestershire sauce.
Heat until oysters plump and edges begin to curl.
Bring remaining reserved oyster liquor to a boil; stir into cream mixture.
Add oyster mixture; season with salt, pepper and celery salt.