The Four Flames Oysters Harlon

Directions

Salt and pepper oysters and dredge in flour.

Grill them on a lightly buttered grill (or sauté lightly in a heavy skillet) until browned on both sides.

Set aside and keep warm.

Heat in saucepan on low, without boiling, the lemon juice, steak sauce, Worcestershire sauce and sherry.

Blend the 2 tablespoons of flour with the water and add to sauce to thicken.

Place oysters on a platter and pour about a spoonful of sauce on each one.

Run the platter briefly under the broiler to brown before serving.