Pigs in Blanket
Ingredients
Directions
Prepare
Drain the large oysters.
Place each oyster between two slices of bacon and secure with a toothpick.
Fry
Heat a little lard in a skillet.
Fry the wrapped oysters until the bacon is crisp.
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 filling, with a soft, briny flavor that the bacon surrounds.
- Thin slices of bacon
- Add fat and salty flavor, and crisp and brown as they fry.
- Hot lard
- Conducts heat to the skillet and adds fat that browns the bacon.
The step that matters
Fry until the bacon is crisp. Bacon needs enough time in hot fat to render and crisp, but oysters cook quickly and turn tough and shrunken if overcooked. Watch the bacon closely and remove the wrapped oysters once it is crisp.
“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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