Bacon and Oysters
Ingredients
Directions
Prepare
Lay an oyster inside each slice of bacon and roll it up.
Secure each roll with a small skewer.
Cook and serve
Fry the rolls in a frying pan or Dutch oven for a few minutes.
Remove the skewers before serving.
Place each roll on a piece of toast and 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
- Bacon
- Wraps the oyster, rendering fat that crisps and browns the outside while seasoning the shellfish.
- Oysters
- Provide the tender, briny filling that is warmed through inside the bacon wrap.
The step that matters
Frying the rolls. Bacon must crisp and brown while the oyster heats only until just cooked. Overcooking toughens the oyster and makes it rubbery, so cook briefly over steady heat.
“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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