Fried Oysters Wrapped in Bacon
unbleached all-purpose flour
In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl).
Remove oysters from liquor and set aside.
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.