An appetizer consisting of oysters individually wrapped in bacon and served on toast.
- Dinner eaten out in those days consisted of a starter, then fish, then meat, then a sweet, then savoury again, like herrings on toast, welsh rarebit or angels on horseback.
- Small items, often with fanciful names like ‘angels on horseback’, were thought to provide a suitable closing note to the meal and to aid digestion.
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