1 dozen fresh, shucked oysters
1/4 c. oyster liquor
1 bay leaf
1 tsp. Worcestershire sauce
4 slices lean bacon
1/2 c. flour
2 eggs, beaten
1 c. bread crumbs
2 c. oil for frying
12 toothpicks

In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes until the edges of the oysters curl).

Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips into 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.