Oysters and Bacon
3 dozen oystersIngredients
Directions
Prepare
Open the oysters and remove the gills.
Wrap each oyster in a thin piece of bacon.
Fry and serve
Place the wrapped oysters in a basket and boil in boiling lard for 1 minute.
Dry the oysters on a sieve and sprinkle with coarse sea salt.
Serve very 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 main filling, cooking quickly to stay tender inside the crisp wrap.
- Fat bacon
- Wraps the oysters and renders fat that crisps the outside while flavouring the shellfish.
- Boiling lard
- Conducts heat rapidly, cooking the bacon and oysters quickly and giving them a crisp, browned surface.
The step that matters
Boil in boiling lard for 1 minute. Oysters overcook quickly; too long in hot fat makes them tough and shrunken. The bacon needs enough heat to crisp in that short time, so the lard must be fully hot before the basket goes in.
“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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