Old English Stew’d Oysters

• 1 pint oysters and liquor
• 1 bay leaf
• 4 tablespoons butte

Place oysters and their liquor in a saucepan with bay leaf, butter, Worcestershire sauce, salt, cayenne and paprika, and simmer gently until oyster edges begin to curl.

Remove bay leaf; add milk and cream, which you have previously heated. Stir once, bring to simmering point again; add sherry; correct seasoning and pour into individual serving bowls. Just before serving, dust with a lit