Servings:

(Family size) (Family size)
2  quarts whole milk 2  quarts whole milk
1 teaspoon salt 1 teaspoon salt
1/3 teaspoon pepper ⅓ teaspoon pepper
1/4 teaspoon seasoned salt, or to taste (see note) ¼ teaspoon seasoned salt, or to taste (see note)
4 teaspoons butter 4 teaspoons butter
1 pint oyster meat 1 pint oyster meat
Butter Butter
Oyster crackers Oyster crackers

Heat the milk in a double boiler until very hot. Add salt, pepper, and season salt. Add the 4 teaspoons butter. Mix thoroughly and add the oyster meat. Simmer 30 minutes, or until the oyster surface. Portion of the oysters into serving bowls. Simmer the milk mixture 15 minutes more; then little over the oysters. Copied serving with butter and oyster crackers. Makes four servings
Note: subheading: Note:
It may not have been available when the first Louis Wachmuth first made his oyster stew, but the seasoning recommended by today’s Oyster Bar chefs is Schilling Savour Salt. The grandsons add a little more at the table.