Little Pigs in Blankets
Ingredients
Directions
Prepare
Wash and dry the oysters thoroughly with a clean towel.
Cut the bacon into very thin slices.
Wrap and cook
Cover each oyster with a slice of bacon and secure with a wooden toothpick.
Broil or roast the oysters until the bacon is crisp and brown.
Do not remove the toothpicks.
Serve
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
- Large oysters
- The main ingredient; gentle heat firms the flesh and provides the dish's savory seafood base.
- Fat bacon
- Its fat renders in the heat, crisping the bacon and browning the outside while adding savory flavor.
The step that matters
Broil or roast until the bacon is crisp and brown. The bacon needs enough heat to render its fat and crisp, but the oysters cook quickly and can toughen and shrink if left too long. Watch them closely.
“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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