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m wl Devilled kidneys (case sensitive)
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rm ref to UK as it was specific to England; reorder list of typical savouries, trim to just those with wp articles, and add one-line description of each; ce of 'first mentioned' as ref doesn't support it; clean extlink label for Freeman&Evans work; close over-dominant meals navbox
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Typical savouries are: |
Typical savouries are: |
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*[[Scotch woodcock]] |
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*[[Devils on horseback]], dates prunes or other dried fruit wrapped in bacon |
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*[[Welsh rarebit]] |
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*[[Scotch woodcock]], scrambled eggs on toast spread with anchovy paste |
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*[[Devilled kidneys]] |
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*[[Welsh rarebit]], hot cheese sauce, often including beer, served on toasted bread |
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*[[Locket's savoury]] |
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*[[Toast Victoria]] |
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*[[Devils on horseback]] |
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Savouries are often served on toast, fried bread or some kind of biscuit or cracker. They are |
Savouries are often served on toast, fried bread or some kind of biscuit or cracker. They are mentioned in ''[[The Closet Opened|The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened]]'' in 1669.<ref>Digby, 1669</ref> In [[Eliza Acton]]'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'' (1934) by [[Ambrose Heath]]. In contrast to many elements of wider [[British cuisine]], the savoury as a distinct course never spread beyond England and was therefore regarded as peculiar to [[English cuisine|English]] and emblematic of upper class dining.<ref>Freeman & Evans, 2020 [https://www.researchgate.net/publication/344364561_The_English_Savoury_Course The English Savoury Course]</ref> |
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==References== |
==References== |
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Asavoury is the final course of a traditional English formal meal, following the sweet puddingordessert course. The savoury is designed to "clear the palate" before the 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.[1]
Typical savouries are:
Savouries are often served on toast, fried bread or some kind of biscuit or cracker. They are mentioned in The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened in 1669.[2]InEliza Acton'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 (1934) by Ambrose Heath. In contrast to many elements of wider British cuisine, the savoury as a distinct course never spread beyond England and was therefore regarded as peculiar to English and emblematic of upper class dining.[3]
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