Oyster Stew

• 900 ml (32 fl oz, 1 quart) oysters (2 dozen

You make a broth by heating half the oyster liquor until it foams. Skim it, and add the cream, butter and seasoning to taste. Warm the oysters through in the remainder of the oyster liquor, just until the edges curl; certainly no more than 5 minutes on a gentle heat. Add the oysters to the creamy broth and serve immediately — with oyster crackers, of course. This would serve much too large port