Fried Oysters Wrapped in Bacon

Directions

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.

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.