Angels On Horseback was the Name This Food! food. What is it? Well, I knew you would ask.
Angels on horseback is a hot appetizer made of oysters wrapped with bacon. In the British Isles they are also a savoury, which is the term used to describe the final course of a traditional British formal meal. They are somewhat similar to Devils on Horseback, and, in the States, a little like the Midwestern-style pigs in a blanket.
Strictly speaking, they're an hors d'œuvre whereas pigs in a blanket are canapés. Not sure about the difference? Canapés involve bread of some sort. Chips and salsa are an hors d'œuvre, bruschetta is a canapé. See?
Though the dish is English in origin, the most likely source of the name comes from the French anges à cheval. It first appeared in 1888, in Mrs Beeton's Book of Household Management. Why the oyster is the angel and the bacon is the horse, we'll never know.
In the classic recipe, shucked oysters are wrapped in bacon. Sometimes scallops are used in place of oysters, and I suppose either would be good. They are then baked in the oven, about 3 minutes per side, or prepared with any other source of dry heat, such as broiling. An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter, a bit like rumaki. Even though it's not a true canapé as mentioned earlier, the dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer. There's usually some watercress involved as a garnish also.
So... what's the new Name This Food! food?