Preparation :

In pan, combine oysters (with their liquid) with one tablespoon of butter. Cook over low heat, just until edges of oysters curl. In another pan, cook celery and two tablespoons of butter, until tender. Stir in flour and a dash of pepper. Add milk, all at once, and stir until thickend and bubbly. Stir in Worcestershire sauce and add mixture to oysters. Heat through.

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