CONTRIBUTED BY: DODIE ANDERSON
Large saucepan, about 3 qt/3 liter capacity
6 cups milk
1 qt/1 kg fresh oysters
½ cup butter
1½ tsp pickling salt
Optional: 2 tsp celery salt
PREPARATION AND COOKING TIME
Prep time: varies — you can shuck and clean your own oysters or buy them fresh and ready for cooking from the fish market
Cooking time: approximately 15-20 minutes
Scald milk: pour milk into a large saucepan and heat until just before it boils. You will see small bubbles forming on the wall of the pan.
Heat oysters: add oysters to the milk and heat for 5 minutes or until the edges of the oysters curl.
4. Add desired seasonings.
SOME TIPS AND COMMENTS
This recipe will produce a thin stew mixture. If you prefer a thicker stew consistency, first simmer the milk and butter mixture in a saucepan with some cream until it thickens.
Enjoy with some sourdough bread from time to time or eat alone with a sweet dessert.
Should keep up to five days in the fridge.