Oyster Stew - cooking recipe

Ingredients

1/2 c. carrots, finely diced
1/2 c. celery, finely diced
1/2 c. butter or margarine
2 Tbsp. all purpose flour
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
2 10 oz cans frozen oysters, thawed
4 c. milk, scalded or 3 c. milk and 1 c. light cream
Dash of bottled hot pepper sauce

Preparation

In large saucepan cook carrots and celery in 1/4 cup butter till tender.
Blend flour, salt, Worcestershire sauce, hot pepper sauce, and 2 Tablespoons water till smooth.
Add to vegetables. Add oysters and the liquid.
Return to boiling; simmer over very low heat 3 to 4 minutes, stirring gently.
Add hot milk.
Remove from heat.
Cover; let stand 15 minutes.
Place remaining butter in tureen.
Reheat stew to serving temperature.
Pour into tureen. Dash with paprika, if desired.