Strain oyster liquor and save. Remove any shells from oysters.
Cook chopped vegetables
and whole oysters in 1 to 2 cups oyster liquor until oysters are plump and edges
begin to curl. Do not overcook.
While oysters are cooking, simmer cream and butter in saucepan. Do not boil.
Add oyster mixture to milk and butter. Add salt, pepper and Worcestershire. Be careful
when heating. It is best heated in a double boiler.