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Little Pigs in Blanket

Oysters wrapped in bacon and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Little Pigs in Blanket

Ingredients

Directions

Prepare

  1. Season the oysters with coarse sea salt and black pepper.

  2. Cut the bacon into very thin slices.

  3. Wrap each oyster in a slice of bacon and secure with a toothpick.

Cook and serve

  1. Heat a frying pan until very hot.

  2. Cook the wrapped oysters in the pan until the bacon is cooked.

  3. Place the cooked oysters on small pieces of toast and serve immediately, leaving the toothpicks in.

  4. Garnish with parsley.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Oyster + parsleytop 22% of all pairs
    Smell alikemoderate
    Cooked together2,211 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Large oysters
Provide the main filling, cooking briefly so they stay plump and tender.
Fat bacon
Wraps the oysters and renders fat that crisps the bacon and adds savoury flavour.
Slices of toast
Serve as a crisp base that soaks up juices and supports the oysters.

The step that matters

Cook the wrapped oysters in the pan until the bacon is cooked. Oysters overcook quickly and turn rubbery when heated too long, so the bacon must render and crisp while the oyster stays just warmed through.

“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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