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.