Louisiana Oyster Stew - cooking recipe

Ingredients

2 doz. large shelled oysters
2 c. milk
2 pats butter
1/8 c. celery, chopped very fine
paprika
salt and red pepper to taste
2 (1/2-inch thick) slices of boiled potatoes

Preparation

Heat milk to boiling in saucepan, stirring constantly.
Add celery and potatoes and cook for 5 minutes.
Add oysters and season to taste with salt and pepper.
Bring to boil again and let simmer 3 to 4 minutes.
Pour into soup plate.
Place 1 pat of butter on each serving and sprinkle with paprika.