Drain the oysters, roll each in a slice of breakfast bacon, no thicker than writing paper; pass a stout straw or a toothpick through both, and then through other two, making three oysters and three slices of bacon upon each toothpick. Heat and butter well a clean frying-pan, lay the ''brochettes" in it, and turn often while cooking, that the heat may get at all parts of oysters and bacon. The fat from the pork should be sufficient to fry the oysters. The bacon should curl and be clear when done. Serve upon squares of thin buttered toast, and garnish with parsley and sliced lemon.