2 dozen small Oysters and liquor
1 stick celery
4 Tbsp. sweet butter
6 small green onions
1 quart whole milk
1 Tbsp. flour
4 cloves
Worcestershire sauce
White pepper
Salt

Start by making a roux with the sweet butter and flour. Add finely chopped white part of onions to roux and cook for a couple of minutes. Heat up the milk, making sure no boiling occurs. Add hot milk to roux mixture. Next add finely chopped celery, the remaining green portion of the onions also chopped fine along with the remaining seasonings. Cook slowly and allow to thicken. Add Oysters and liquor next under constant stirring, making sure not to boil the stew. Remove cloves and serve very hot.