Oysters for Lunch
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove the gills from the oysters.
Wrap and assemble
Wrap each oyster thinly with bacon and secure with a skewer.
Place the wrapped oysters on a piece of toast.
Cook
Cook in a Dutch oven or a hot oven at 400°F (200°C) for a short time.
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 central filling, cooking quickly to stay tender and juicy.
- Bacon
- Adds fat and salty, savoury browning that flavours the oyster as it cooks.
- Toast
- Soaks up rendered fat and juices, giving the dish a crisp, absorbent base.
The step that matters
Wrapping the bacon thinly. Thin bacon renders and crisps within the short cooking time, so the oyster is not overcooked and dried out before the bacon is done.
“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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