The Four Flames Oysters Harlon

• 24 each oysters fresh, shelled
• 1 x salt and black pepper to taste
• 1 x flour, all-purpose for coating
• 2 tablespoons lemon juice fresh
• 1 cup steak sauce
• 2 tablespoons worcestershire sauce
• 1 x madeira wine
• 2 tablespoons flour, all-purpose
• 3 tablespoons water

1. Salt and pepper oysters and dredge in flour.
2. Grill them on a lightly buttered grill (or saute lightly in a heavy skillet) until browned on both sides.
3. Set aside and keep warm.
4. Heat in saucepan on low, without boiling, the lemon juice, steak sauce, Worcestershire sauce and sherry.
5. Blend the 2 tablespoons of flour with the water and add to sauce to thicken.
6. Place oysters on a platter and pour about a spoonful of sauce on each one.
7. Run the platter briefly under the broiler to brown before serving.

oysters, salt, flour, lemon juice fresh, steak sauce, worcestershire sauce, madeira wine, flour, water

Taken from recipeland.com/recipe/v/the-four-flames-oysters-harlon-32884 (may not work)