3 tbsp. butter
2 tbsp. flour
4 c. milk, scalded
1 c. heavy cream, scalded
1 tsp. salt
1/4 tsp. pepper
1 qt. oysters

In top of double boiler melt the butter over direct heat, stirring constantly until smooth. Gradually add the milk and cream, stirring constantly until boiling point is reached. Add salt and pepper and stir. Remove from heat. Drain oysters and add liquid to the milk mixture, mixing well. Place over hot water and cook for 15 minutes. Add the oysters; stir and continue cooking until the oysters curl on the edges. Place a lump of butter in each individual soup bowl and pour in the stew. Dividing the oysters as evenly as possible.