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Oysters in Shell, Anglaise

Open twenty-four large fresh oysters, remove eyes and leave oysters on the deep shells, lay in a roasting pan, season all around with teaspoon salt and three saltspoons white pepper. Evenly pour two tablespoons Worcestershire sauce over, arrange a small, thin slice raw lean bacon over each oyster, sprinkle a little bread crumbs over all, set in oven for ten minutes, remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve.