Salt and pepper 24 selected oysters, dredge in flour, grill on lightly buttered griddle on top of the stove until crisp and browned on both sides. Do not broil in oven. If no griddle is available, use a heavy skillet on top of the stove. Sprinkle oysters with butter or cooking oil while grilling. Do this on both sides. It browns and crisps them.

Place the following ingredients in a saucepan over a low fire and heat thoroughly, but do not allow to come to a boil: 1/4 c. fresh lemon juice 1 c. A-1 Steak Sauce 2 tbsp. Lea & Perrins Worcestershire sauce 2 jiggers Sherry or Madeira wine

Blend 2 tablespoons flour into 3 tablespoons water and stir in as thickening after sauce is heated. Correct sauce seasoning to taste, by addition of A-1 Steak Sauce if too thin, or sherry if too thick and highly seasoned.

Place freshly grilled oysters on a hot saute pan or serving plate and spoon over some of the heated sauce. Insert frilled toothpicks in oysters. This sauce can be saved, strained, re-heated and used again.