Yield: 1 Servings
Categories: Penndutch, Stews
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.