Angels and Devils on Horseback on Toasts And White Plate
Food - Drink
Angels Vs. Devils On Horseback: What Makes These British Bites Different
"Angels on Horseback" and "Devils on Horseback" are a set of complementary hors d'oeuvres that have seen much popularity in Britain and the rest of Europe, with occasional time in the spotlight in the United States. The names of these two dishes are a bit of a culinary mystery, but we can see the obvious ways in which they differ.
Angels on Horseback are older than its counterpart, originating in the 19th century, and are made by wrapping the oysters in bacon, baking or frying them, and serving them on bread. The name may stem from the fact that the curled edges of the pinned bacon resemble angel wings, and they're often served with lemon or lime juice.
Later in the culinary timeline, Devils on Horseback entered the scene, with a name perhaps inspired by the dish's red and black coloring. This dish is made by taking pitted, large prunes (or sometimes dates) and wrapping them in bacon, much like the oysters in the "angel" recipe, and the prunes can even be stuffed with cheese or chutney.