3 dozen freshly opened oysters
3 slices bacon
1/2 cup minced green onions
1/4 cup minced green pepper
1/4 cup minced celery
1 tsp. lemon juice
1 tsp. Worcestershire sauce
2 drops Tabasco sauce

Preheat oven to 400°F. Place two drained oysters on the deep half of one shell. Arrange filled oyster shells on a layer of rock salt in one large baking pan or six individual shallow casseroles. Fry bacon until crisp, remove from pan. Drain and crumble.

To bacon fat, add onion, green pepper and celery. Cook until almost tender. Season with lemon juice and Worcestershire sauce and Tabasco. Spoon mixture on the oysters in the shells and top with crumbled bacon.

Makes 6 servings.