Oyster Stew

From a
1928
cook book
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.

Put 4 Tbsp. Butter into chafing-dish,
or deep saucepan.
Heat and add
1/4 tsp. Paprika,
1 tsp. Salt,
and a dash of Cayenne.
Put in 24 fresh drained Oysters
and cook about 3 minutes.
Add Oyster Liquor
and 2 c. Rich Milk
or
1/2 Milk and 1/2 thin Cream.
Cook until it boils up once.
Serve immediately.
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