Oyster Stew
1 quart of Bevans oysters with the liquid
1/8 teaspoon of pepper
1 Cup of water
2 stalks of celery, chopped fine
3 green onions
1 Cup of evaporated milk
2 Cups of whole milk
4 Tablespoons of butter
3 Tablespoons of flour
1/8 teaspoon of nutmeg
1 sprig parsley
1 1/2 teaspoons of salt
Directions:
Boil celery and onions in water for five minutes. Add oysters and cook until edges curl. Add milk, butter, and dry ingredients. Serve with seasoned oyster crackers.
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