Skip to main content
Main

Oysters for Lunch

Bacon-wrapped oysters served on toast, baked until heated through.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Oysters for Lunch

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove gills from oysters.

  2. Wrap each oyster thinly with bacon and secure with a skewer.

  3. Place the wrapped oysters on a piece of toast.

Bake and serve

  1. Bake in a hot oven (400°F / 200°C) for a short time until heated through.

Recipe from a historical cookbook (Internet Archive).

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 main filling, becoming tender and briny when heated through.
Bacon
Wraps the oysters, rendering fat that browns and crisps the outside as it cooks.
Toast
Serves as a base that soaks up rendered fat and juices from the oysters.

The step that matters

Bake until heated through. Oysters overcook quickly and turn rubbery when held at high heat too long. Baking only until heated through keeps them tender while the bacon crisps.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes