~----- Variation: 4 to 5 lb Rock Salt

***** Shell Particles Are Removed) To cook: Oysters are best baked using oyster shells, rock salt, and pie pans to keep oysters hot when served. If shells and salt are not available, use a jelly roll pan.

Spread rock salt to cover the bottoms of four 6-inch pie pans. Place 6 oyster shells in each pan on top of rock salt. Place 1 oyster in each shell. If using jelly roll pan, spread oysters should look a little dry. Remove from oven. Immediately cover each oyster completely with lots of sauce (about 3 tablespoons sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes until tops are brownish.

To serve: If using pie pans, place pan salt, and oysters on heat-proof dinner dishes and serve immediately. Eat oysters and sauce out of shell with a fork. If not using pie pans, place 6 oysters with sauce on each hot serving dish. Yields 24 oysters.