4 T plus 4 tsp butter 2 dozen oysters, shucked and
2 tsp Worcestershire sauce drained, with 1 c of their
1 tsp paprika liquor strained and reserved
½ tsp celery salt ½ c light cream
1 tsp salt ½ c milk
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In a heavy 2- to 3-quart saucepan, melt 4 T of the butter over moderate
heat and stir in the Worcestershire, paprika, celery salt and salt. Add the
oysters and oyster liquor and bring to a boil over high heat. Reduce the heat
to low and stir in the cream and milk. Stirring gently, cook for 2 or 3
minutes longer, until the oysters plump up and their edges begin to curl.
Taste for seasoning.Place a teaspoon of the remaining butter in each of four heated soup plates, ladle in the oyster stew and serve at once. Traditionally the stew is accompanied by oyster crackers. Serves 4.
