24 oysters, select med.

SAUCE:

2 tbsp. melted butter
1/4 c. fresh lemon juice
1 c. A-1 sauce (steak)
2 tbsp. Lea & Perrin Worcestershire sauce
2 jiggers sherry or Madeira wine

Salt and pepper 24 selected oysters - dredge in flour. Grill on lightly buttered griddle or black iron skillet on top of stove. You want them brown and crisp on both sides. Sprinkle oysters with butter or cooking oil while grilling. Do not broil in oven.

Heat sauce ingredients in saucepan - over low flame, thoroughly. Do not boil.

Blend 2 tablespoons flour into 3 tablespoons water and stir in as thickening after sauce is heated. Check sauce for your taste. Add A-1 if too thin or sherry if too thick.

Place crisp oysters on hot serving plate and drizzle with sauce. Serve with toothpicks. Sauce may be saved, reheated.