Rich Oyster Stew
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Small oysters||2 Dozen|
|Worcestershire sauce||1 Dash|
|Celery salt||To Taste|
Heat milk and cream together until a film forms over top; do not boil.
Drain oyster liquid into a saucepan; heat oysters in a separate pan with 2 tablespoons of oyster liquid, butter and dash of Worcestershire sauce.
Heat until oysters plump up and edges begin to curl.
Heat oyster liquid to a boil.
Combine hot milk, hot oysters and hot oyster liquid.
Season with salt, pepper and celery salt.