Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Butter |
| 3 \N | Dozen oysters; shucked and with liquid |
| 2 tablespoons | Worcestershire sauce |
| 1 teaspoon | Salt |
| ¼ teaspoon | Seasoned pepper |
| 6 cups | Whole milk or half milk and half cream |
| ½ \N | Bunch parsley; minced |
| \N \N | Paprika to taste |
| \N \N | Butter |
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, .