Pigs in Blanket
Ingredients
Directions
Prepare
Drain and wipe each oyster carefully on a soft linen cloth.
Slice the bacon as thin as possible, allowing one slice for each oyster.
Wrap and cook
Place a slice of bacon on your palm, put an oyster on it, and fold the bacon to enclose the oyster.
Run a toothpick through both the bacon and the oyster.
Place in a hot skillet and brown on one side, then on the other.
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
- Oysters
- Provide the main filling, cooking gently inside the bacon wrap.
- Bacon
- Adds fat and salt while browning to a crisp, savory outer layer.
The step that matters
Browning the bacon in a hot skillet. Bacon needs enough heat to render its fat and brown evenly on both sides. If the pan is not hot, the bacon stays pale and soft while the oyster overcooks.
“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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