Tidewater Stew - cooking recipe

Ingredients

1 qt. shucked oysters
1 stick butter
1/2 c. fried crumbled bacon
1 c. slivered mushrooms
4 c. whole milk
3 c. diced boiled potatoes
1 c. each: finely chopped celery and onion
1/4 c. finely chopped green pepper
dash of salt, black pepper, red pepper and oregano

Preparation

In kettle or Dutch oven, saute butter, onion, celery, green pepper and mushrooms.
Add oysters, milk and potatoes.
Bring to simmer.
When oysters have curled in the stew, add crumbled bacon and sprinkle on oregano.
Serve hot with generous serving of buttered cornbread.