1 gallon of milk
1 stick of butter
1 quart of shucked oysters
Salt and pepper to taste

.

Heat the milk and butter on medium in an 8 to 10-quart Dutch oven.

Consistently stir the mixture, and continue heating until the milk looks like it is about to boil.

Reduce the heat to low, and add the oysters.

Continue stirring, and cook the stew until the oysters curl (3 to 4 minutes).

Turn the heat off, and serve the stew immediately. Add salt and pepper as desired.