- 1/2 gal. milk
- 2-3 jars oysters
- 1 cube butter
- 1 tsp (5 ml) salt (I use additional celery salt instead)
- 1/2 tsp (2 ml) pepper
- 1 tsp (5 ml) celery salt
- Heat milk in double boiler (or just on low heat).
- Dice oysters and place in stew pan with 1 cup (225 ml) water, butter, pepper and celery salt.
- Bring to boil and boil for seven minutes.
- Add oyster mixture to milk in double boiler.
- Stir and salt to taste.
- Simmer at least two hours. The longer it simmers, the more flavorful it is, or if it sets overnight it becomes more flavorful.
- This recipe was invented by my wife's father, and
it became a Christmas Eve tradition beginning in
the 1960's. It now continues in our house, but
now that we've moved to Northern California,
Christmas Eve dinner extends to friends, too, and
often includes several other soups besides this