Simmer oysters in small amount of water until edges curl. Add stick of margarine, salt and pepper to taste, lots of milk (canned or fresh) and heat till quite warm. Then refrigerate for a day or two before serving.

In refrigerator over night for full flavor.  Heat before serving.

We always had both oyster stew and fried oysters in my home for Thanksgiving and Christmas breakfasts. Mom said Gramma did, too.

We still have the stew without fail because we like it and enjoy the tradition, also, but grew too lazy, or too fat, perhaps for the fried ones.

Source: Margaret Glass