4 sm. carrots
2 turnips
4 sm. white onions
4 hearts of celery
Parsley
2 heaping tbsp. flour
6 tbsp. butter
2 doz. oysters
2 c. scalded milk
1 pt. whipping or light cream
Salt and pepper

Chop parsley, onions, celery, carrots and turnips. Put 2 tbsp. butter in frying pan, add vegetables and saute until a golden brown.

Make a cream sauce in a double boiler by melting 2 tbsp. butter, 2 heaping tbsp. flour and 2 cups scalded milk. Keep warm.

Place oysters and juice in an enamel pan with 2 tbsp. butter, freshly ground pepper and a little salt.

When ready to serve, heat oysters until the edges curl. Add chopped vegetables to the cream sauce, then add heated cream and then the oysters with a little of their juice. Omit parsley from vegetable mixture if desired, and sprinkle on top.

This is a meal in itself and should be used as such.