Ingredients
1 pint oysters with liquor
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 stick butter
1 quart whole milk (you may use part half-and-half for richer stew)
seasoned salt to taste
pepper to taste
Accent to taste
celery salt to taste

Preparation
Drain the oysters, saving the liquor. Remove any shell particles. In a large saucepan, saute the onion and celery in 2 tablespoons of the butter until very soft and transparent. Add the milk and the remaining butter. Heat the milk, but do not boil. Add the oyster liquor, salt, pepper, Accent, and celery salt. In a separate pan, heat the oysters for 2 minutes or more, just until they curl at the edges. Add the oysters to the stew just before serving.

Yield
4 servings