Little Pigs-in-blankets
Ingredients
Directions
Prepare
Wash and dry the oysters thoroughly.
Cover each oyster with a thin piece of bacon and secure with a wooden toothpick.
Cook and serve
Broil or roast until the bacon is brown and crisp.
Serve hot.
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
- Oysters
- Provide the tender, briny centre that cooks quickly and turns firm with heat.
- Bacon
- Its fat renders and crisps, adding browning and savoury flavour to each oyster.
The step that matters
Broil or roast until the bacon is brown and crisp. Oysters cook fast and turn rubbery if overheated, while bacon needs time for its fat to render and crisp. Watch closely as the bacon browns so the oysters stay tender.
“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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