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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Savoury |
| name = Savoury |
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A '''savoury''' is the final course of a traditional British formal meal, following the sweet [[pudding]] or [[dessert]] course. The savoury is designed to "clear the [[palate]]" before the [[Port wine|port]] is served. It generally consists of salty and plain elements. |
A '''savoury''' is the final course of a traditional British formal meal, following the sweet [[pudding]] or [[dessert]] course. The savoury is designed to "clear the [[palate]]" before the [[Port wine|port]] is served. It generally consists of salty and plain elements. |
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*[[Scotch woodcock]] |
*[[Scotch woodcock]] |
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*[[Welsh rarebit]] |
*[[Welsh rarebit]] |
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*[[ |
*[[Sardines as food|Sardines]] on [[Toast (food)|toast]] |
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*[[Angels on horseback]] |
*[[Angels on horseback]] |
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*[[Devils on horseback]] |
*[[Devils on horseback]] |
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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 |
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 20th century, however, entire books on the subject appeared, such as ''Good Savouries'' by Ambrose Heath (1934). |
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Place of origin | United Kingdom |
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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 20th century, however, entire books on the subject appeared, such as Good Savouries by Ambrose Heath (1934).
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