PIGS IN BLANKETS, OR HUITRES AU LIT
(Mrs. Lincoln's Boston Cook Book, 1884)
Season large oysters with salt and pepper.
Cut very thin slices of fat bacon; wrap each oyster in a slice of bacon, and fasten with a wooden skewer.
Put in a hot omelet pan, and cook just long enough to crisp the bacon.
Serve on small pieces of delicate toast.