Angels on Horseback

Ingredients

• large, plump oysters
• a thin slice of fat bacon
• garnish of watercress

Method

1. 1

   Select large, plump oysters, and for each oyster have ready a thin slice of fat bacon.

2. 2

   Pick over, wash and dry the oysters on a cloth.

3. 3

   Wrap each in a slice of the bacon, and fasten together with a small wooden toothpick.

4. 4

   Heat a frying pan smoking hot.

5. 5

   Drop in a number of the prepared oysters at a time, and turn from one side to the other until the bacon is brown and crisp.

6. 6

   As taken from the pan, drain for an instant on unglazed paper.

7. 7

   Continue to cook until all are done.

8. 8

   Serve on a hot platter with a garnish of watercress.

9. 9

   Do not remove the toothpicks; these are pulled from the bacon as eaten.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 43. The excerpt below is the record exactly as published.

Angels on Horseback. This is another name for a dish called '* pigs in blankets/' and while both are fanci- ful, the latter would seem to be the more ap- propriate one of the two. Select large, plump oysters, and for each oyster have ready a thin slice of fat bacon. Pick over, wash and dry the oysters on a cloth. Wrap each in a slice of the bacon, and fasten to- gether with a small wooden toothpick. Heat a frying pan smoking hot. Drop in a num- ber of the prepared oysters at a time, and turn from one side to the other until the bacon is brown and crisp. As taken from the pan, drain for an instant on unglazed paper. Continue to cook until all are done. Serve on a hot platter with a garnish of water- cres

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