|Melted butter||4 Tablespoon|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Steak sauce||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄3 Cup (5.33 tbs)|
|Flour||1 Cup (16 tbs)|
Combine 3 tablespoons butter, lemon juice, steak sauce, Worcestershire sauce and sherry in saucepan; heat thoroughly.
Season oysters with salt and pep- per; dredge in flour.
Saute in butter in heavy skillet until lightly browned; add sauce.
Serve on hot plate with frilled toothpicks.
Sauce may be strained and used again.