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Oysters a L'Indienne

1 pint oysters

2 tablespoons Worcestershire sauce

Bacon

1 tablespoon minced parsley

Cloves

6 olives

2 tablespoons chutney sauce

½ teaspoon paprika

Drain large oysters, wipe them dry, wrap each in a slice of bacon, fastened with a toothpick, and stick two cloves in each oyster. Mix the chutney sauce, Worcestershire sauce, minced parsley, olives cut fine, and paprika. Put the oysters in the pan and cook until the bacon is crisp and the oysters plump. Pour the sauce mixture over the oysters, stirring it thoroughly into the gravy. This recipe will serve three or four.