12    FRESH, SHUCKED OYSTERS (IN A
1/4 c  OYSTER LIQUOR (FROM JAR)
1    BAY LEAF
1 ts WORCHESTERSHIRE SAUCE
4    SLICES (1/2 OZ. EACH) LEAN,
1/2 c  UNBLEACHED WHITE FLOUR (IN A
2    EGGS (BEATEN IN A SMALL BOWL
1 c  BREAD CRUMBS
2 c  OIL (FOR FRYING)
12    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.