Pigs in Blankets
Ingredients
Directions
Prepare
Wipe the oysters dry.
Wrap each oyster in a slice of bacon and secure with a toothpick.
Cook and serve
Fry in a hot skillet until the bacon is brown.
Serve on toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Large oysters
- Provide the main seafood filling, cooking gently to tender, briny flesh.
- Thin slices of bacon
- Add fat and salt while crisping and browning in the hot skillet.
- Toast
- Gives a crisp, absorbent base that holds the oysters and soaks up rendered fat.
The step that matters
Wipe the oysters dry. Surface moisture keeps the bacon from browning and crisping well, because water must evaporate before the fat can brown the surface. Dry oysters let the bacon sear and firm up in the skillet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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