- Preparation time
- 15 mins
- Cooking time
- 10 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Appetizer
- Posted by
- Posted on
- April 20, 2016
- 16 Lg.
- Oysters - Fresh
- 8 Slices
- Bacon
- 4 Slices
- Toast
An old English dish dating back to the Victorian era when oysters were so numerous in England they had very little value and were mostly eaten by the poor.
Scallops can be used in place of oysters, in which case you’ll have Archangels on Horseback.
If desired, a lovely yet simple sauce can be made to dip your ‘Angels’ in – Ideally make the sauce a few hours or even the day before though so the flavors can meld properly:
Oyster Horseradish Sauce
1. One Cup Ketchup
2. Two Tablespoons Fresh Grated Horseradish.
3. One Tablespoon Worcestershire Sauce.
Mix together very well and serve with your Angels On Horseback.
- Toast the bread
- When the bread is toasted, remove the crusts, cut each slice into 4 quarters and cover with a little butter
- Open and clean the oysters
- Cut the bacon slices in half
- Wrap each oyster in a piece of bacon and secure with a wooden toothpick or small skewer
- Place the wrapped oysters in a roasting pan and cook them under a broiler until the bacon is crisp
- Arrange each "Angel" on a piece of the buttered toast and serve immediately