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Angels on Horseback

6 oysters 6 rounds toasted bread 6 slices fat bacon Salt and pepper to taste The oysters should be good large ones. Cut the fat part of the bacon very thinly, and about one inch in breadth. Wrap this round each oyster, and fasten it with a little wooden skewer. Put the oysters in the oven to crisp the bacon.

Place them on the rounds of toast. Season with salt and pepper to taste, decorate with parsley.

Serve at once.