Canning House Oyster Stew
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INGREDIENTS 8 tablespoons butter 1 pint shucked oysters, with liquor Dash of Worcestershire sauce Pinch of cayenne pepper 4 cups warm milk* 4 cups light cream* 1 teaspoon salt Sprinkling of white pepper 4 tablespoons butter Paprika *You can use 8 cups half-and-half instead of the milk and cream, if you desire. Melt butter in a large heavy saucepan over low heat. Add oysters with liquor, Worcestershire sauce, and cayenne. Simmer until edges of oysters just begin to curl. Slow stir in warm milk and cream (or half-and-half). Season with salt and white pepper. Heat slowly until hot, being careful not to let oyster stew come to a boil. Ladle stew into 4 soup bowls. Top each serving with 1 tablespoon of butter. Sprinkle with paprika and serve immediately.