Oysters in Blankets

Ingredients

• oysters
• salt
• pepper
• sliced fat bacon

Method

1. 1

   Clean and season oysters with salt and pepper.

2. 2

   Wrap each oyster in a slice of thin bacon, pinning with a toothpick.

3. 3

   Cook until the bacon is crisp.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 72. The excerpt below is the record exactly as published.

oysters, a little chopped parsley, and a dash of red pepper. Stir constantly and boil three minutes longer. Then stir in the juice of one lemon and set away to cool. When cold, divide the mixture into pieces the size of an egg, roll them in pulverized crackers, and with the biade of a knife give them a rectangular shape about one inch thick. Dip in beaten eggs, then in crackers again, and fry a light brown in plenty of clear hot lard. Dish up on a f olded napkin, gamish with f ried parsley and quartered lemons, and serve. Oyster Oroustadee Take six nice pieces of butter the size of an egg. Shape them a little wider at one end than the other. Roll them thickly in bread crumbs, then in the beaten yolks of three eggs, then again in bread crumbs. Set them on ice for half an hour. When cold, drop them, one by one, in boiling fat and fry until a delicate brown. With a sharp knife, take off the tops. Let the butter run out, and fili each one with creamed oysters. Garnish with parsley and serve them very hot. FI8H^ OYSTERS^ LOBSTEBB^ TERBAPIN 127 Oreamed Oysters for Groustades Cook for two minutes one ounce of fioor and one ounce of butter. Stir in one-half cup of milk and two tablespoonfnls of mushroom liquor. Let the misture come to a boil, then add one-half cup of cream, one-half teaspoonful of salt, a dash of cajenne, and a little nutmeg. Wash one quart of mediumnsized ojsters, cutting out the hard part. Stir them into the sauce. Let them come to a boil or until they begin to curi. Fili each croustade with the mixture and serve very hot. Oyster Patties Work one ounce of butter and one tablespoonful of flour into a smooth paste. When warm, add a little ground mace, salt, and cayenne. Gradually stir in three tablespoonfuls of cream. Boil for three or four minutes. Then pour in the strained liquor of two dozen small oysters. Lastly, add the oysters. Stir for a few minutes and fili patties prepared as foUowB : Line some patty pans with thin puff paste, fili with rice so they will keep their shape, cover the top with another piece of pastry. Bake in brisk oven. When baked, take off the top, empty out the rice, fili with the oysters, which have been kept warm, replace, cover, and serve. VìgB in Blankets Have at band oysters, salt, pepper, sliced fat bacon

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