New year's eve oyster stew

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, .

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