Directions

1. 1. Drain oysters, dredge in flour and brown in 2 tablespoons butter.
2. 2. Arrange in hot serving dish and keep hot.
3. 3. Brown 1 1/2 table spoons flour in remaining butter, stir in liquid from cooked oysters, add lemon juice and a few drops.
4. 4. Worcestershire sauce and seasoning with salt and pepper.
5. 5. Heat boiling pour over oysters and serve.
6. 6. Place oysters on toast and pour sauce over them. Garnish with parsley and lemon wedges.