Oyster Stew

Name: Oyster Stew
Yield: 54 one cup servings
Cuisine: null
Ingredients: 5 quart evaporated milk; 5 1/2 quart boiling water; 1 onion; celery, tops and outside stalks from large bunch; parsley; 2 1/2 cup cracker crumbs; 1 gallon oysters; 1/2 cup butter, (1/4 pound); 2 tablespoon salt, (1 ounce); 1 teaspoon paprika

Yield: 54 one cup servings

Ingredients

5 quart evaporated milk
5 1/2 quart boiling water
1 onion
celery, tops and outside stalks from large bunch
parsley
2 1/2 cup cracker crumbs
1 gallon oysters
1/2 cup butter, (1/4 pound)
2 tablespoon salt, (1 ounce)
1 teaspoon paprika

Directions

Scald milk and water with onions, celery and parsley over boiling water about 15 minutes.
Remove celery, onion and parsley and add cracker crumbs.
Remove any bits of shells from oysters and heat in their own liquid until edges curl.
When ready to serve, add oysters and liquid to milk with butter, salt, and paprika.
Do not overcook the oysters.