12 ea FRESH, SHUCKED OYSTERS (IN A

1/4 c OYSTER LIQUOR (FROM JAR)

1 ea BAY LEAF

1 t WORCHESTERSHIRE SAUCE

4 ea SLICES (1/2 OZ. EACH) LEAN,

1/2 c UNBLEACHED WHITE FLOUR (IN A

2 ea EGGS (BEATEN IN A SMALL BOWL

1 c BREAD CRUMBS

2 c OIL (FOR FRYING)

12 ea TOOTHPICKS (FOR WRAPPING BAC

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.