Oyster Stew

  • 2 Tablespoons butter
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/2 pint oysters
  • 2 cups milk – half milk and half canned milk
  • Salt and pepper to taste
  • Optional: paprika, parsley,  new green onions (chopped)
  1. Heat together butter, Worcestershire sauce and celery salt.
  2. Add oysters. Heat gently until edges of oysters curl.
  3. Heat milk and add to oysters.
  4. Heat to just boiling and serve.
  5. If desired, garnish when serving with paprika, parsley or chopped tops of new green onions.
  • Makes three servings and it is good.

via Virginia Goucher Lehman
Recipe in Lillian Davis Goucher’s handwriting

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