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OYSTER STEW

Shuck, wash and dry 2 dozen oysters, Pour dry sherry over the
oysters & let stand for 2 hours.

Saute in heavy pan one onion & 2 rashers of bacon (cut) in 1 tbsp.
of butter until transparent. Remove & drain on paper towel.

Turn heat to low and remove oysters from sherry. Reserve sherry.
Gently plump oysters in remaining butter & bacon fat.

Meanwhile, cook potato & 2 carrots cubed in salted water until
tender, Reserve liquid. Remove oysters from pan add milk, small
amount of vegetable liquid & sherry from oysters. Thicken with
arrowroot. Add salt & pepper. Small amount sage & paprika. When
mixture is thickened add oysters, vegetables & onion & bacon.
Simmer very gently until hot. Serve with hot french bread & lemon.

Lynn Cove