• 2-1/2 tablespoons fresh bacon fat
• 1 pound onions
• 2 pints fresh oysters
• 3 cups milk
• Parsley and onion tops

Put fat in a 3 quart saucepan and when hot, add chopped onions. Cook onions until clear but not brown, on slow flame. Add oysters, with liquid, and cook until oysters curl. In meantime, add a handful of chopped onion tops and parsley. Add hot milk. Serve immediately.

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