Label
All
0
Clear all filters

Savouries and Snacks

Appears in

By Gary Rhodes

Published 1999

  • About

The savoury, when served as a separate course at a meal, is unique to Britain. Originally the word would have simply referred to a savoury rather than a sweet dish, and in the seventeenth century could have been offered before the meal as an appetizer, or at the end of the meal. In Victorian times, though, the savoury developed into a course that was only offered at the end of a meal, usually dinner, before the dessert. (This is when a cheeseboard, the modern equivalent of the savoury course, is correctly served.)

In this section

Part of