1/4 c. butter
1/2 tsp. Worcestershire sauce
Dash of celery salt
1/2 c. diced celery
2 c. oysters, undrained
2 c. hot milk
1/4 tsp. salt
Dash of pepper
2 tbsp. sherry

Melt butter in a small saucepan over moderately low heat; stir in Worcestershire sauce, celery salt, celery and oysters. Heat slowly until edges of oysters begin to curl. Add milk and season with salt and pepper. Stir in sherry; heat thoroughly, but do not boil. Serve immediately. Yield: 2 servings.