wer ed ▁o yst ers ▁and ▁ba con ▁in ▁but ter . ▁The ▁d ish ▁is ▁often ▁served ▁on ▁to ast , ▁though ▁if ▁prepared ▁on ▁ske wers ▁and ▁bro iled , ▁it ▁can ▁be ▁e aten ▁straight ▁from ▁the ▁ske wer . ▁ ▁Vari ations ▁on ▁the ▁prepar ation ▁and ▁presentation ▁of ▁the ▁ang els ▁on ▁horse back ▁vary ▁consider ably . ▁In ▁F eng ▁Sh ui ▁Food , ▁it ▁is ▁prepared ▁by ▁rolling ▁a ▁sh uck ed ▁o yst er ▁in ▁ba con ▁and ▁ske wer ing ▁it ▁with ▁a ▁co ck tail ▁stick , ▁f ried ▁and ▁served ▁with ▁a ▁s que e ze ▁of ▁l ime . ▁Jo anna ▁P ru ess ' s ▁book ▁S edu ced ▁by ▁Ba con ▁includes ▁a ▁reci pe ▁for ▁" Ang els ▁and ▁Dev ils ", ▁with ▁the ▁suggestion ▁that ▁" a ▁little ▁hot ▁red ▁pe pper ▁sau ce ▁can ▁transform ▁them ▁from ▁heaven ly ▁to ▁hell ish ly ▁hot ▁t ast ing , ▁or ▁somewhere ▁in between ." ▁My les ▁B ader , ▁author ▁of ▁The ▁W izard ▁of ▁Food ' s ▁Encyclopedia ▁of ▁K itchen ▁& ▁Cook ing ▁Sec rets , ▁suggests ▁serving ▁ang els ▁on ▁horse back ▁on ▁to ast ▁with ▁a ▁le mon ▁w edge ▁or ▁hol landa ise ▁sau ce . ▁An ▁Italian ▁variant ▁rep laces ▁ba con ▁with ▁pros ci utto . ▁ ▁Cultural ▁references ▁In ▁the ▁James ▁Bond ▁novel ▁Doctor ▁No , ▁Ian ▁F lem ing ▁writes ▁of ▁Bond ▁ordering ▁a ▁dinner ▁in ▁the ▁la