2 dozens oysters — shucked
and their juice 1/4 cup butter
2 cups milk
1/4 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Place the oysters, oyster juice and butter in a large saucepan. Mix 1/4 cup of m ilk with the cornmeal then stir in the rest of the milk and add to the oysters. Heat very gently, stirring for aobut 25 minutes. Season with salt and pepper and serve.