Chef Administrator Staff member Feb 11, 2008 #1 2 1/2 gallons milk 2 1/2 quarts oysters 8 ounces butter or margarine 2 ounces salt (3 tbsp) 1/2 teaspoon pepper Servings: 50 / Yield: 3 gallons 1. Scald milk by heating to point just below boiling. 2. Heat undrained oysters and butter only until edges of oysters begin to curl. 3. About 10 minutes before serving, add hot oysters, with the oyster liquid, and seasonings to scalded milk. Serve immediately to avoid curdling. Last edited: Feb 11, 2008
2 1/2 gallons milk 2 1/2 quarts oysters 8 ounces butter or margarine 2 ounces salt (3 tbsp) 1/2 teaspoon pepper Servings: 50 / Yield: 3 gallons 1. Scald milk by heating to point just below boiling. 2. Heat undrained oysters and butter only until edges of oysters begin to curl. 3. About 10 minutes before serving, add hot oysters, with the oyster liquid, and seasonings to scalded milk. Serve immediately to avoid curdling.