Creamy Oyster Stew

Directions

1. Saute vegetables in 2 tablespoons butter until golden brown.
2. In a double boiler make a cream sauce of 2 tablespoons butter, flour and scalded milk. Keep warm.
3. In an enamel saucepan put 2 tablespoon butter, oysters and juice, salt and pepper. Heat oysters until edges curl.
4. Add chopped vegetables to the cream sauce. Add heated cream sauce to the oysters. Add a dash Worcestershire sauce. Pour into individual bowls and sprinkle fresh parsley on top.