1 pt. oysters
1/4 c. butter, cut up
2-2 1/2 tsp. salt
Dash of cayenne pepper
1/8 tsp. pepper
1 1/2 tsp. Worcestershire sauce
2 1/2 qt. milk, scalded (not boiled)
1/4 tsp. paprika

Heat oysters in liquid in separate pan. Cook about 5 minutes, boiling until edges curl. Remove from heat. In another large pan, heat rest of ingredients until butter is melted. Do not boil. Then pour oysters into soup and serve.

Note: Oysters may also be chopped before serving. Do not substitute frozen or canned oysters. The exacting use of the ingredients makes it exceptional oyster stew, as well as not over cooking the oysters.