Angels on Horseback

Ingredients

• 25 oysters
• a slice of bacon

Method

1. 1

   Roll up a slice of bacon; take an oyster and skewer it on the roll of bacon; repeat until the pan is full; bake in the oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.

ANGELS ON HORSEBACK.— Roll up a slice of bacon; take an oyster and skewer it on the roll of bacon; repeat until the pan is full; bake in the oven. — ^Mrs. Emma Minter, 3334 S. State St., Chicago, 111. BAKED OYSTERS.— Select nice large oysters in the shell; wash, scrub, and rinse until the shells are free from sand. Place in a baking-pan, and then in a quick oven; bake for 10 or 15 min- utes, until the shells open. Take from the oven, and quickly re- move the upper shell. Arrange 6 on a dinner plate with a little cup of melted butter, seasoned with salt and pepper, placed in the center, and send at once to the ta'ble. To eat these, remove the oysters from the shell with an oyster fork, and dip them into melted butter. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, 111. BROILED OYSTERS.— Free from the shells, pour water over the oysters and drain. Dip in melted butter, then in highly-sea- soned cracker dust; let stand until a crust is formed, as they will then retain their juices. Lay on a fine, well-buttered wire grid- iron, till a delicate brown. Serve on a hot platter at once, gar- nished with thin slices of lemon, and dividing these slices into 4 or 6 pieces. — ^Eloise Jennings, Winnetka, 111. 242 FISH OYSTER COCKTAIL.— Mix together 2 tablespoons catsup, 2 drops tabasco sauce, Yi teaspoon Worcestershire sauce, Ij^ tea- spoons lemon juice, 1 teaspoon horseradish. Add to oysters in the proportion desired. — Mrs. Richard M. Johnson, 608 E. 43rd St., Chi- cago, 111. VIRGINIA CREAMED OYSTERS.— Lay 3 or 4 oysters on a nappy or clam shell. Have ready a sauce made by cooking to- gether 2 tablespoons each of butter and flour, until they bubble, and pouring on them, then a cup of oyster liquor, and 1 of cream; add a tiny pinch of baking soda to the cream, and stir over the iire in. a double boiler until you have a thick, smooth sauce. Season to taste with salt and white pepper, beat up hard once, and pour over the oysters in the shells or the nappies. Set in the oven, and after the shells or dishes are hoc, bake for about 5 minutes.- — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111. OYSTER CROQUETTES.— Chop ^ pt. raw oysters and ^ pt. of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in oyster liquor, and then mix all the ingredients, adding 1 tablespoon of onion juice, 1 tablespoon butler, melted, and shape. Dip in yolks of 2 eggs and roll in bread crnmbs, and fry as usual. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. CURRIED OYSTERS.— Melt 1 tablespoon of butter, add 1 tablespoon of flour, 1 scant teaspoon of curry powder, ^ cup each of oyster liquor and thin cream. When thick add 1 tablespo^)n of grated apple, 1 cup of oysters, 10 drops of onion juice, and Yz tea- spoon of salt; serve on toast. — Eloise Jersning.^, Winnetka, 111. OYSTER CUTLETS.— Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop ^ pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper. Put 1 tablespoon of butter in a fryin-pan, when melted add 1 tablespoon of flour, stir until smooth, add the; oyster mixture, and stir 3 or 4 minutes. Put in 2 eggs, well beaten, and stir a minute longer. Spread upon a well- buttered platter, and when cold shape into cutlets. Dip the cutlet into 1 beaten ^^^y and then into bread crum'bs, and fry until brown. Serve quickly. — ^Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 243 DEVILED OYSTERS.— 25 oysters

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