Title: Oyster Stew
Categories: Penndutch, Stews
Yield: 1 Servings

1 pt Oysters and liquor
2 c Milk, scalded
1 tb Butter
Salt & pepper

Heat the oysters in their liquor about 5 minutes until the edges curl. Skim
off the top. Combine oysters and liquor with the scalded milk, add the
butter and the seasoning to taste. Serve immediately. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini