Savoury (dish): Difference between revisions

Savouries are often served on toast, fried bread or some kind of biscuit or cracker. In Eliza Action’sAction's 1845 book Modern Cookery for Private Families, there is just one recipe for savouries which appears to be a proto-croque monsieur, with a small footnote. In the twentieth century, however, you get entire books of the subject, the best being Good Savouries by Ambrose Heath (1934).