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In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire for 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 towel and serve immediately. Makes 12 delicious grilled oysters.
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