Home › The Waldorf Kitchen › Fried Oysters and Bacon

Fried Oysters and Bacon

Open and remove the beards from one dozen oysters, cut as many thin slices of bacon as there are oysters, trim neatly and lay an oyster on each, rolling them up and fasten with a skewer. Fry each roll carefully and nicely. Cut as many rounds of bread about a third of an inch thick and two inches in diameter as there are rolls of bacon, toast them evenly on both sides and butter them. Spread a folded napkin or fancy edged dish-paper on a hot dish, place the pieces of toast upon it with a roll on each, garnish with fried parsley and serve.