Fry the bread lightly in the butter, and keep hot on a fireproof dish. Trim the beards from the oysters, sprinkle with lemon juice and cayenne and roll each in half a rasher of streaky bacon. Fry quickly in butter just long enough to cook the bacon, turning the rolls so that they are cooked on all sides. This should only take about 2 minutes, during which time the bacon protects the oysters, so that they are not overcooked. Place one on each piece of fried bread and serve immediately.
©1975 The Estate of Elizabeth Ayrton