Hearty Oyster Stew Recipe
Ingredients
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup butter or margarine
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
Dash bottled hot pepper sauce
2 10-ounce cans frozen oysters, thawed
4 cups milk, scalded, or 3 cups milk and
1 cup light cream, scalded
Directions
In large saucepan cook carrots and celery in 1/4 cup butter till tender.
Blend flour, salt, Worcestershire sauce, hot pepper sauce, and 2 tablespoons water till smooth.
Add to vegetables.
Add oysters and the liquid.
Return to boiling; simmer over very low heat 3 to 4 minutes, stirring gently.
Add hot milk.
Remove from heat.
Cover; let stand 15 minutes.
Place remaining butter in tureen.
Reheat stew to serving temperature.
Pour into tureen.
Dash with paprika, if desired
Blend flour, salt, Worcestershire sauce, hot pepper sauce, and 2 tablespoons water till smooth.
Add to vegetables.
Add oysters and the liquid.
Return to boiling; simmer over very low heat 3 to 4 minutes, stirring gently.
Add hot milk.
Remove from heat.
Cover; let stand 15 minutes.
Place remaining butter in tureen.
Reheat stew to serving temperature.
Pour into tureen.
Dash with paprika, if desired
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