1 pt Oysters and liquor

      2 c  Milk, scalded

      1 T  Butter

      1 x  Salt & pepper

  Heat the oysters in their liquor about 5 minutes until the edges curl.
  Skim off the top. Combine oysters and liquor with the scalded milk,
  add the butter and the seasoning to taste. Serve immediately.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.