Fry the bread lightly in butter, then keep hot. Trim the beards from the oysters, sprinkle with lemon juice and cayenne and roll each in half a rasher of 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 take only about 2 minutes, during which time the bacon protects the oysters, so that they are not overcooked. Place one roll on each piece of fried bread and serve immediately.
© 1988 Keith Floyd estate. All rights reserved.