2 dozen oysters (Pacific, Rock or Dredge) in half shell, if possible
4 slices thinly cut, lean bacon, diced
2 tbsp. butter
2 sm. onions, very finely diced or minced
1 c. very finely diced green or red peppers
Shake of salt
Good grind of pepper
2 tbsp. sherry
1 tbsp. oyster juice
1 tsp. Worcestershire sauce
4 drops lemon juice

Fry the diced bacon until just crispy. Melt the butter in a saucepan, add the onion and peppers, season with salt (remember bacon and oyster juice are both salty) and pepper. Simmer for 5 minutes until the vegetables are tender. Add bacon, oyster juice, sauce, lemon juice and sherry.

If you have no oyster shells, use scallop shells or toasted rounds of bread spread lightly with mayonnaise. Place an oyster in each shell or alternative. Top with a spoonful of the bacon mixture. Place the oysters in patty tins to hold them stead.

Just before required, place under a preheated grill. Grill 3 minutes. Serve with thin slices of buttered whole meal, or rye bread. Serve 8 as an entree.