Oyster Stew

• 3 dozen oysters
• 1 stick butter
• 2 Tbs. all-purpose flour
• 1 quart milk
• 5 green onion tops, finely chopped
• 1 rib celery, finely chopped
• 1 sprig parsley, finely chopped
• ½ tsp Worcestershire sauce
• Salt and pepper to taste

Make white roux with flour and butter. Add vegetables and sauté. Drain oysters and add liquid to vegetables. Add preheated milk, oyster and simmer until oyster’s edges begin to curl. Add salt, pepper and Worcestershire sauce. Serve with croutons or crackers.