Oyster Stew

6 dozen oysters with liquid
8 scallions, finely chopped
2 ribs celery, finely chopped
2 tablespoon fresh parsley, minced
1 quart light cream
1/2 cup butter
Salt and pepper
1 1/2 tablespoons Worcestershire sauce

Strain oyster liquor and save. Remove any shells from oysters. Cook chopped vegetables and whole oysters in 1 to 2 cups oyster liquor until oysters are plump and edges begin to curl. Do not overcook.

While oysters are cooking, simmer cream and butter in saucepan. Do not boil. Add oyster mixture to milk and butter. Add salt, pepper and Worcestershire. Be careful when heating. It is best heated in a double boiler.

Yields 6 to 8 servings.