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By Gary Rhodes
Published 1999
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.)
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