Oysters Gourmet

Cut oysters in half; season with salt, pepper and lemon juice. Melt butter in heavy skillet and add celery, garlic, ketchup and Worcestershire sauce. Add seasoned oysters. Simmer on very low heat for about 20 minutes. Pile mixture into oyster shells. Sauté rye crumbs in additional butter until toasted; sprinkle over oyster mixture, and dot with more butter. Bake in hot oven, or under broiler, until just browned. Do not overcook. Yield: 12 filled shells