*  Exported from  MasterCook  *
 
                                Oyster Stew
 
 Recipe By     : Nellie Lyle Pattison’s-Canadian Cook Book 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Soups & Stews
                 Theme Week
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          top milk -- * see note
    2      tablespoons   crackers -- finely crushed
    2      tablespoons   butter
      3/4  teaspoon      salt
    1      dash          pepper
    1      pint          oysters
                         parsley
                         green onion
 
 * top milk I think if I remember my teen years was the cream that rose
 to the top of the milk before milk was homogenized.
 
 Heat the milk and crumbs in a double boiler.  Add the juice from the
 oysters, the seasoning and the butter.  When the milk is hot and the
 butter melted, add the oysters.  Cook until the oysters are plump and
 the edges begin to curl.  Serve at one.  Sprinkle chopped chives or
 green onions and parsley.
 
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 NOTES : Revised by Helen Wattie and Elinor Donaldson.  Published by The
 Ryerson Press - Toronto (29th Printing, 1965).  This book was copyright
 Canada 1923, 1953, 1961 by The Ryerson Press Toronto

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