Old–Fashioned Oyster Stew
2 tbsp butter
2 cups milk
1 tsp salt
2 cups light cream
1/2 tsp white pepper
4 pats butter
1 tsp celery seeds (optional)
4 parsley sprigs, minced
24 opened oysters and juices
Put butter, seasonings and strained oyster liquor in a pan and bring to a simmer. Add the oysters and cook for about 3 minutes, or until the edges begin to curl. Remove pan from heat. Heat the milk and cream in a separate pan to just below boiling. Do not boil. Divide oysters and liquor evenly among 4 hot bowls. Repeat with milk and cream mixture. Garnish each bowl with a pat of butter and minced parsley. SERVES 4.