During the last century oysters were cheap and plentiful and were often used in pies to pad out the more expensive ingredients. Canned oysters may be used if fresh are unavailable.
A shellfish dinner recipe foungd on recipes.history.org
Original 18. Century Recipe
“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”
—From “The lady’s assistant for regulating and supplying the table: being a complete system of cookery… including the fullest and choicest receipts of various kinds.”
by Charlotte Mason (1787)
A recipe from “God Mat Fra Hele Verden” (Nice Food From All The World) published by Schibsted in 1971
"Angels on horseback", belong to the specialties of the English kitchen, but can be found in other countries too. They are served as an appetizer. Here is a recipe that uses thin slices lightly salted pork, but bacon is often also used. It is a matter of taste what you prefer. Whether it be pork or bacon, it is important that it be cooked completely crispy.