Savoury (dish): Difference between revisions

| country = [[England]], [[United Kingdom]]

A '''savoury''' is the final course of a traditional English formal meal, following the sweet [[pudding]] or [[dessert]] course. The savoury is designed to "clear the [[palate]]" before the [[Port wine|port]], [[Whisky]] or other digestif is served. It generally consists of rich, highly spiced or salty elements. While the popularity of savouries has waned since their height during Victorian times, there has recently been a renewed interest in savouries.<ref>Digby, 1669</ref>

*[[Devilled Kidneys]]

*[[Locket's Savoury]]

*[[Toast Victoria]]

Savouries are often served on toast, fried bread or some kind of biscuit or cracker. They are first mentioned in 'The Closet Of Sir Kenelm Digby Knight, Opened' in 1669. <ref>Digby, 1669</ref> 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). In contrast to many elements of wider [[British cuisine]], the savoury as a distinct course never spread beyond England and was therefore regarded as dinstinctly [[English cuisine|English]] and emblematic of upper class dining.

[[Category:English cuisine]]