Excellent Lunch

Ingredients

• Select good sized oysters
• season with salt
• season with pepper
• Cut thin slices of bacon
• fasten with a wooden skewer

Method

1. 1

   Wrap each oyster in a slice of bacon and put in a hot pan just long enough to crisp the bacon.

2. 2

   Serve on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 24. The excerpt below is the record exactly as published.

Excellent Lunch. Select good sized oysters, season with salt and pepper. Cut thin slices of bacon. Wrap each oyster in a slice of bacon and fasten with a wooden skewer. Put in a hot pan just long enough to crisp the bacon. Serve on toast. Mrs. M. J. Clark. Oyster Pate. (Filling for.) Put one-half cup butter in stew pan and stir in two table- spoonfuls flour, pepper and salt. When well mixed add cup of rich milk and one-half cup oyster liquor, cupful of rolled crack- ers, and when almost to a boil add pint of oysters, cut up — and let boil up a minute — then fill the pate shells. If you cannot get the " pate shells " at your bakery, line small shells or dishes which come for serving oysters, fish and corn, and line with rich puff paste. Bake, then fill with the above mixture. Mrs. Geo. M. Dugan. Oyster Cocktails. For a half dozen persons. Mix together three teaspoons each of vinegar, grated horseradish and tomato catsup. Six teaspoonfuls lemon juice, and one-third teaspoon of tobasco sauce. Have small oysters very cold and place six in each glass, pouring the sauce over. Mrs. T. B. Ackers. Maryland Oyster Pie. Make a very rich pie crust and line a deep dish. Take half gallon oysters ; season with pepper

Cook this with the app: pantry check, scaling, and the assistant.