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Oyster Stew


1 pint oysters with liquor
1 quart milk with top milk (cream)
1/4 teaspoon salt
1/8 teaspoon pepper
4 tablespoons butter

Cook oysters in their liquor until the edges curl. Add milk, salt and pepper and butter, and heat to just under boiling point or milk will curdle. Serve. Serve with large oyster crackers.

Serves: 4.




STACKS, The Art of Vertical Food

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