Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a slice of bacon; pin together with a toothpick; roast over hot coals, either laid on a broiler, or fasten them on a meat fork and hold over the coals. Cook until the bacon is crisp and brown. Don't remove the toothpick. Serve hot.

Submitted by: FRED LINSLEY