Oyster Stew

• 4 small white onions
• 4 celery hearts
• 4 small carrots
• 2

Chop the parsley, onions, celery, carrots and turnips. Put 2 tablespoons of the butter in frying-pan, add the vegetables and saute until golden brown. Make a white sauce in a double boiler by melting 2 more tablespoons of the butter and stirring in the flour and milk until thickened. Keep warm. Place the oysters and their juice in an enamel pan with the remaining 2 tablespoons butter, some pepp