Angels on Horseback
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Angels on Horseback.
Is now one of the favorite savories. Slice thinly some rather fat bacon, roll an oyster in each slice, and slip each as done on a thin skewer; fry them only just enough to crisp the bacon, and serve each on a triangular crouton of fried bread, dusted with a little cayenne, and just touched with a squeeze of lemon juice. Deviled or roasted oysters, served in the deep shell, are always a satisfactory epilogue to a dinner, even as raw ones are the best possible prologue.
-----------
Angels on Horseback.
Is now one of the favorite savories. Slice thinly some rather fat bacon, roll an oyster in each slice, and slip each as done on a thin skewer; fry them only just enough to crisp the bacon, and serve each on a triangular crouton of fried bread, dusted with a little cayenne, and just touched with a squeeze of lemon juice. Deviled or roasted oysters, served in the deep shell, are always a satisfactory epilogue to a dinner, even as raw ones are the best possible prologue.
