VICTORIAN
FISH DISH.

ANGELS ON HORSE BACK

1 oyster per person;
Frying fat;
Juice of half a lemon;
½ small rasher of bacon per person;
Cayenne;
Frying batter;
Croûtons of fried bread;

Take away the beards of the oysters and drain them from their liquor. Sprinkle each with lemon juice and a grain or two of cayenne pepper. The bacon should be cut very thin, and all rind and rust removed. Then smooth it out with a broad-bladed knife on a board, until it is as thin as possible. Wrap a small piece of bacon round each oyster. When the fat is perfectly hot and a faint blue smoke arises from it, each oyster may be dipped in the butter and then dropped into the hot fat. Fry pale brown. They should be drained very thoroughly on soft paper in a warm place. Dish each one on a very small Croûton of fried bread. Set out on a lace paper on a hors-d’œuvre dish, and decorate with fried parsley. Note.-A large rasher will often cut into two or three pieces, as it is only necessary just to surround the oyster with bacon. 1 person. Time-6 minutes to cook.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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