Oyster Stew, New York, 1982

This recipe was collected by Henry Porter from the Osyter Bar inside Grand Central Station. The restuarant is still open.

Oyster Stew

1/4 lb butter
1 qt Oysters

A. 1 qt milk
1 pt table cream
Reserved juice from oysters

B. 3 teaspoons celery salt
1 1/2 teasooons salt
1/2 teaspoon accent
1/10 teaspoon mace

C. 1 cup bottled Clam juice
2 teaspoons Worcestershire sauce

note: B & C may be premixed as preparation is easy & quick

1. Heat A in double boiler

2. Melt butter in large skillet
Add B & C, bring to good boil
Add Oysters & boil till edges frill
Add 2 to 1, top with butter if desired