Spindled Oysters
- 1 quart oysters
- 12 slices bacon
- salt, pepper
- 6 squares buttered toast
Drain oysters from their liquid and dry between towels. Cut the bacon in pieces half the size of the oysters. Arrange the oyster and bacon in alternate layers on wooden skewers, being careful to pierce the hard muscle. Place in a hot pan and bake in a hot oven until bacon is done. 10 minutes (be patient, you rascal).
Serve on skewer full on each slice of buttered toast. May persons like the liquid of the oysters heated, strained, and poured over the toast just before serving.
Serve on skewer full on each slice of buttered toast. May persons like the liquid of the oysters heated, strained, and poured over the toast just before serving.
Submitted by Jul 13, 2009
15 min 30 min 45 min
15 min 30 min 45 min