• 1/2 lb. bacon, minced
• 2 green bell peppers, seeded & minced
• 1 medium white onion, minced
• 2 celery stalks, strings removed and minced
• 1/4 cup (2-oz.) minced pimento
• 1/2 cup fish stock or oyster liquor
• 1 Tbsp lemon juice
• 1 dash Angostura bitters
• 1/8 tsp thyme leaves
• 2 Tbsp butter
• 2 Tbsp flour
• 3 dozen raw oysters
• 3 dozen washed oyster shells
• 3 lemons, halved

1. Saute the bacon with the green peppers, onion and celery for 5-7 min. until bacon fat is melted. Pour off the fat.
2. Add the pimentos, fish stock or oyster liquor, lemon juice, bitters and thyme. Boil for 5 min.
3. ...Meanwhile, prepare the roux in a separate small saucepan by cooking the butter and flour together for 5 minutes, stirring occasionally to ensure even cooking.
4. Blend the roux with the vegetable mixture, and stir until thickened.
5. ...Place one oyster on each shell and top with 1 tablespoon of the sauce.
6. Bake in a preheated 400° oven for 15 minutes.

Serve six oysters to a plate garnished with half a lemon.
Serves 6. (If you don't have the oyster shells, use buttered ramekins or custard cups.)

(Cotton)