24 shucked oysters
Salt and pepper to taste
Flour
Butter as needed
3 tbsp. butter, melted
1/3 c. lemon juice
1/2 c. A-1 sauce
1/3 c. Worcestershire sauce
1/4 c. sherry wine

Season the oysters with salt and pepper; dredge in flour. In a heavy skillet, melt about 3 tablespoons butter. Add the oysters and cook until crisp and browned on all sides, adding more butter to pan as needed. Meanwhile, heat 3 tablespoons butter, lemon juice, A-1 sauce, Worcestershire sauce, and sherry in a saucepan. Place the cooked oysters on a serving platter; dress with the warm sauce. Serve at once.

Serves 4 to 6.