1/2 c. butter
2 pt. oysters, drained
Salt or garlic salt to taste
2 tbsp. dry sherry wine
1 tbsp. steak sauce (optional)
Hot buttered toast
Paprika

Melt butter in medium skillet over low heat; add oysters to hot butter. Simmer until edges of oysters are curled. Turn and simmer on other side. Season with salt, pepper, sherry, and steak sauce, if desired. Serve on toast. Sprinkle paprika over top; baste with oyster liqueur in skillet. Yield: 6 servings.