1 pt. oysters with liquor (their liquid)
12 oz. fresh milk or canned milk
1 stick butter
Dash of Tabasco red pepper sauce
Dash of Worcestershire sauce
1 tsp. parsley (opt.)
1 tsp. celery (opt.)

Simmer milk until butter melts. In another saucepan heat oysters in their own liquor until they are plump and the edges curl. Combine oyster mixture with milk and butter mixture. Add seasoning to taste. Simmer together for a few minutes. Makes 4 cups.