Oyster Stew

Mrs. Warren Taylor
Looking at Cooking with Mildred Swift

  • 1 stick butter or margarine
  • 1 1/2 pints oysters
  • 1 quart milk (pasteurized)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup oyster liquor
  • 1 teaspoon Worcestershire Sauce°
  • 1/4 teaspoon Tabasco Sause°
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon garlic salt
  • 2 teaspoons chopped green onion tops
  • Paprika and chopped parsley for topping

Melt fat. Add onion tops, all seasoning, and oysters. Cook over low heat until edges of oysters curl. Add hot milk and oyster liquor. Heat. Pour in bowl. Sprinkle chopped parsley and paprika over top.


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