Oyster Stew * 8 ounces oysters -- canned 2 tablespoons butter or margarine 1/4 teaspoon Worcestershire sauce 1/2 cup celery -- finely chopped 2 cups milk -- hot salt and pepper -- to taste Simmer celery in butter until tender, add Worcestershire sauce and oysters, with their juice. Heat just until oysters begin to curl. Add milk. Season with Sherry, if desired.Serve steaming in bowls, garnished with paprika.