Recipe - New Years Eve Oyster Stew

5 tablespoon Butter
3 Dozen oysters; shucked and
with liquid
2 tablespoon Worcestershire sauce
1 teaspoon Salt
One fourth teaspoon Seasoned pepper
6 cup Whole milk or half milk and
half cream
One half Bunch parsley; minced
Paprika to taste
Butter

Heat the butter in a deep, heavy kettle. When it bubbles, add oysters,
Worcestershire sauce, salt, and seasoned pepper. Cook gently until the
edges of the oysters begin to curl (about a minute). Heat the milk until
hot but not boiling; combine with the oysters and simmer briefly but do not
boil. Let stand to blend the flavors. When ready to serve, heat until hot
but not boiling. Pour into a warm tureen and top with minced parsley,
paprika to taste, and dots of butter. Yield: 8 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.