FRIED OYSTERS WRAPPED IN BACON

Yield: 2 servings

12 ea Fresh, shucked oysters (in a jar)
1/4 c Oyster Liquor (from the jar)
1 ea Bay Leaf
1 t Worchestershire Sauce
4 ea slices (1/2 OZ. EACH) lean Bacon
1/2 c Unbleached white flour
2 ea Eggs (beaten in a small bowl)
1 c Bread crumbs
2 c Oil (for frying)
12 ea Toothpicks (for wrapping bacon)

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.

Yields 12 oysters.