Roasted Oysters In The Half Shell
|Worcestershire sauce||2 Tablespoon|
|Crisp crackers||2 Cup (32 tbs), broken up fine|
|Fresh lemon juice||1 Tablespoon|
If you open the oysters yourself, leave each oyster in the deep half of the shell.
Place the oysters in large flat pans, packing them as close together as possible.
Sprinkle the cracker crumbs generously over each oyster.
Salt and pepper each oyster lightly, add a drop of Worcestershire sauce and a dash of fresh lemon juice.
Dot the oysters with butter and place them under the broiler flame or in a hot oven.
When the edges are curled in about 10 minutes they are ready to serve.