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Club House Oysters

Three tablespoons of butter, four tablespoons of flour, one and one-half teaspoons of mustard, one-half teaspoon of paprika, one teaspoon of parsley, one teaspoon of salt, one and one-half cups of oyster liquid, two tablespoons of lemon juice, two tablespoons of Worcestershire sauce, one pint of oysters. Melt butter, add other ingredients in order given and cook until oysters are plump. Serve on hot buttered toast with pimolas. If a more highly seasoned dish is desired, soak the oysters in French dressing for half an hour before cooking.