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Oyster Stew

Procure thirty-six medium Bluepoint oysters. Open and place them in a saucepan with their liquor and one pint cold water; add one pint extra oyster liquor; season with a teaspoon salt and half teaspoon white pepper. Set the pan on the fire and just let come to a boil. Skim the scum from the surface, then add three gills hot milk and half ounce butter; lightly mix, and as soon as it comes to a boil serve.