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Oysters Kilpatrick

3-4 dozen Sydney rock oysters
3 lean bacon rashers
1 tablespoon Worcestershire sauce
freshly-ground pepper
45g butter

Heat the Worcestershire sauce and butter in a small saucepan until
the butter has melted and the sauce has begun to simmer. Spoon a
little of this mixture onto each oyster. Chop the bacon and sprinkle
over each oyster. Season with freshly ground pepper and place on
a bed of rock salt in an ovenproof dish, or directly on the grill.

Place under a preheated grill for 3-4 mins and serve immediately.
If liked, Sydney rock oysters may be served on a bed of rock salt.
If the plates are heatproof, the Sydney rock oysters may be grilled
on rock salt already on the service plates.

As an alternative: Reserve the oyster shells and heat them in a
moderate oven. Use 1 cup cream with 1 tsp Worcestershire sauce
mixed together. Return Sydney rock oysters to hot shells and add
a little of the cream mixture to each shell, sprinkle with salt
and pepper. Top each oyster with chopped bacon and fine breadcrumbs
and cook as above. Oysters Kilpatrick are very tasty served with
a bowl of hot pureeed spinach and thin slices of brown or rye bread,
buttered. SERVES 4.


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