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Twelve Oysters (Round Cro tons)

Twelve round Croûtons.

Twelve pieces of very thin Bacon, 2 inches long, 1½ inch wide.

Beard and trim each oyster, put one on each piece of bacon, sprinkle over the oyster a little cayenne and two or three drops of lemon-juice; then roll it up in the bacon. Lay each roll of bacon and oyster on a croûton, put them into a brisk oven just to cook the bacon, serve very hot, dished up on watercress.