SAUTED OYSTERS
Drain twenty-five fat oysters, spread them out on a board, carefully lifting them with the fingers by the muscular part. Never stick a fork into an oyster. With a soft piece of cheese cloth, dry each one carefully without bruising. Dust lightly with salt and red pepper. Have ready a large sheet-iron sauted pan. Put in the bottom just sufficient butter to keep the oyster from sticking. Have at your side the serving dish, nicely heated, in which you may put a tablespoonful of butter, and if you use wine, a tablespoonful of sherry, and about four drops of Worcestershire sauce. Now throw the oysters, a few at a time, into the hot pan. Shake them. Lift them quickly as soon as the gills have curled; put them into the serving dish and then cook a second lot. Do not cook over eight at a time. Serve at once.