1/4 c. butter
1 pt. shelled oysters with liquor
1 1/2 c. milk
1/2 c. cream
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 tbsp. chopped parsley

In top of double boiler over boiling water, place butter, oysters with their liquor, milk, cream, salt and pepper. When oysters float, the butter melted and the milk and cream hot, add the parsley. Serve immediately. Serve oyster crackers on the side.

NOTE: For a richer stew, increase cream to one cup and decreasing the milk by one half.