Revision as of 18:16, 15 March 2024 by Scarabocchio(talk | contribs)(Replaced 'they are mentioned in' with specific (and only) example from the Closet Opened, and link to page in Gutenburg source text)
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]
Scotch woodcock, scrambled eggs on toast spread with anchovy paste
Welsh rarebit, hot cheese sauce, often including beer, served on toasted bread
The 1669 cookbook The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened includes an entry for 'Savoury Tosted or Melted Cheese', a dish of melted well-flavoured cheese and butter, optionally flavored with asparagus, bacon, onions or anchovies, optionally scorched at the top with a hot fire-shovel, and served with toasts or crusts of white bread.[2]
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]