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Savouries are often served on toast, fried bread or some kind of biscuit or cracker. In Eliza |
Savouries are often served on toast, fried bread or some kind of biscuit or cracker. In Eliza Action'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). |
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| Place of origin | United Kingdom |
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Find sources: "Savoury" dish – news · newspapers · books · scholar · JSTOR (April 2009) (Learn how and when to remove this message) |
Asavoury is the final course of a traditional British formal meal, following the sweet puddingordessert course. The savoury is designed to "clear the palate" before the port is served. It generally consists of salty and plain elements.
Typical savouries are:
Savouries are often served on toast, fried bread or some kind of biscuit or cracker. In Eliza Action'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).
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