Yield: 8 Servings
|3 \N||Dozen oysters; shucked and with liquid|
|2 tablespoons||Worcestershire sauce|
|¼ teaspoon||Seasoned pepper|
|6 cups||Whole milk or half milk and half cream|
|½ \N||Bunch parsley; minced|
|\N \N||Paprika to taste|
Heat the butter in a deep, heavy kettle. When it bubbles, add oysters, Worcestershire sauce, salt, and seasoned pepper. Cook gently until the edges of the oysters begin to curl (about a minute). Heat the milk until hot but not boiling; combine with the oysters and simmer briefly but do not boil. Let stand to blend the flavors. When ready to serve, heat until hot but not boiling. Pour into a warm tureen and top with minced parsley, paprika to taste, and dots of butter. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .