Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Dozen fresh, shucked oysters (in a small bowl)
(in a jar) 2 Eggs (beaten in a small
1/4 c Oyster liquor (from jar) Bowl)
1 Bay leaf 1 c Bread crumbs
1 ts Worcestershire sauce 2 c Oil (for frying)
4 sl (1/2 oz each) lean, 12 Toothpicks (for wrapping
Raw bacon Bacon)
1/2 c Unbleached white flour

In a 1 quart saucepan, on a medium flame, poach oysters in oyster
liquor with bay leaf and Worcestershire (about 2 minutes, until the
edges of the oysters curl). Remove oysters from liquor and set
aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster
with bacon and fasten with a toothpick. Roll in flour, dip in eggs,
and then roll in bread crumbs. Heat oil in a 9 inch skillet. When
oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper
bag and serve immediately. Yields 12 oysters.

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