Pastry for two pie crusts
1 pt. oysters
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
2/3 c. milk
1/2 c. cream (20% butterfat)
1/4 c. chopped celery
1 tbsp. chopped onion

Heat oven to 425 degrees (hot). Drain oysters; cook in water to cover just until edges begin to curl. Drain. Melt butter over low heat. Blend in flour, salt, pepper, and Worcestershire sauce. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in milk and cream. Bring to boil, stirring constantly. Boil 1 minute. Fold in celery, onion, and oysters. Pour into 4 individual baking dishes or large baking dish. Flute edge or press with prongs of fork to seal. Brush with milk. Bake 20 to 25 minutes. 4 servings.