Savouries

In this episode Neil looks at the rise and fall of the now largely forgotten savoury course, once a mainstay of Victorian and Edwardian dinners. He focusses upon some classics: Scotch woodcock, devilled chicken livers and, probably the most famous, Welsh Rarebit/Rabbit. Neil’s ‘Savouries’ post and devilled chicken livers recipe from his blog: https://britishfoodhistory.com/2018/02/05/savouries/ (https://britishfoodhistory.com/2018/02/05/savouries/) Angels & devils on horseback recipe: https://britishfoodhistory.com/2012/03/08/angels-and-devils-on-horseback/ (https://britishfoodhistory.com/2012/03/08/angels-and-devils-on-horseback/) Scotch woodcock recipe: https://britishfoodhistory.com/2021/08/08/scotch-woodcock/ (https://britishfoodhistory.com/2021/08/08/scotch-woodcock/) Welsh rarebit & Locket’s savoury recipes: https://britishfoodhistory.com/2018/02/18/welsh-rarebit-lockets-savoury/ (https://britishfoodhistory.com/2018/02/18/welsh-rarebit-lockets-savoury/) Neil’s version of Gentlemen’s Relish: https://britishfoodhistory.com/2012/04/24/the-gentlemans-relish/ (https://britishfoodhistory.com/2012/04/24/the-gentlemans-relish/) The Infamous English Rarebit incident: https://neilcooksgrigson.com/2010/03/08/230-english-rabbit-1747/ (https://neilcooksgrigson.com/2010/03/08/230-english-rabbit-1747/) Reading List: ‘Good Savouries’ by Ambrose Heath: https://www.goodreads.com/book/show/14472345-good-savouries (https://www.goodreads.com/book/show/14472345-good-savouries) ‘Savouries’ by Theodora FitzGibbon: https://www.goodreads.com/book/show/9382578-savouries (https://www.goodreads.com/book/show/9382578-savouries) ‘The English Savoury Course’ article from Global Food History by P. Freedman and J. Evans: https://www.researchgate.net/profile/Joshua-Evans-11/publication/344364561_The_English_Savoury_Course/links/5f6c9dfa299bf1b53eee0eaf/The-English-Savoury-Course.pdf (https://www.researchgate.net/profile/Joshua-Evans-11/publication/344364561_The_English_Savoury_Course/links/5f6c9dfa299bf1b53eee0eaf/The