Victorian Appetizer: "Angels on Horseback"

This was a popular appetizer or "savory" in Victorian times when oysters were both inexpensive and abundant.

INGREDIENTS:

- 8 oysters, shucked
- 8 bacon slices
- 4 slices of toast
- Unsalted butter
- Coarsely ground pepper
- Parsley or watercress to garnish

PREPARATION:

Wrap a bacon slice around each oyster and, and sprinkle all with coarse ground pepper.  Place on a broiler rack with the seam side down. Cook under hot broiler until bacon is crisp, then turn over to crisp the underside.

Cut two circles from each slice of toast and butter the circles. Place one roll on each circle of toast. Garnish with parsley or watercress.

This dish can be varied according to your tastes. You may marinate the oysters in any number of different mixtures before preparing, and the finished rolls needn't necessarily be placed atop toast, but can be speared with a toothpick, or served on the half shell. You can also wrap pitted dates in bacon and broil, serving these alongside as "Devils on Horseback."

Easy, Inexpensive Salmon Cheese Ball

This recipe has the advantage of utilizing canned salmon, which is cheaper than smoked salmon, contains no sharp bones, and is easier to work with than hard-smoked fish. The addition of liquid smoke is a must for this recipe.

Ingredients

- 1 eight ounce package of cream cheese, softened.
- 1 sixteen ounce can of salmon, well-drained and flaked
- 1 tablespoon finely chopped onion
- 1 tablespoon lemon juice
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon salt
- 1/3 cup chopped mixed nuts
- 1/4 cup snipped parsley

Preparation:

Mix all ingredients except nuts and parsley; shape mixture into a ball. Cover and refrigerate at least 8 hours but no longer than 4 days. Mix nuts and parsley; coat ball with mixture.