Corn oyster stew recipe from 1965

1 tbsp. butter

2/4 cup sliced celery

1 can (10-oz) oyster stew

1 can (17 oz) corn

1 can (8-oz)oysters with liquid

1 cup milk

2 eggs, lightly beaten

1/2 tsp nutmeg

In butter, saute celery till tender. Add oyster stew, corn, liquid from canned oysters, oysters (coarsley cut) and milk. Heat, stirring now and then, till hot - but do not boil. Pour beaten eggs into tureen or other serving dish; add nutmeg. Stir hot soup into eggs, serve at once.