Oyster Stew

Course : Seafoods
Serves: 1
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2 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 pint oysters -- shucked and undrained
1/4 cup butter
1 quart milk -- scalded

Preparation / Directions:

Blend flour, seasonings, and 2 Tbs water in a 3-quart kettle. Add oysters with their juices and butter. Simmer over very low heat 3 to 4 minutes until edges of oysters start to curl, stirring gently the whole time. Add hot milk. Remove from heat and cover. Let sit for about 15 minutes. Bring back up to serving temperature. Notes: I have to admit to using half cream for this (not commercial half and half, but actually half whole milk and half cream). When it's just family, I put a shake or two of Old Bay seasoning in this; for fancy company, I add some fresh grated white pepper. And, finally, after it's put into the bowls, I add a very unhealthy chunk of butter to the to

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