Savoury (dish) facts for kids
| Place of origin | United Kingdom |
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A savoury is a special small dish served at the end of a traditional British formal meal. It comes after the sweet pudding or dessert. The main idea of a savoury is to "cleanse your palate" (make your mouth feel fresh) before a drink called port is offered. Savouries usually taste salty and simple, not sweet.
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What is a Savoury?
A savoury is a unique part of a traditional British dinner. It is served as the very last course, right after dessert. Its purpose is to prepare your taste buds for the strong flavour of port wine. Think of it as a small, tasty break that resets your mouth.
Why Serve a Savoury?
After eating sweet desserts, a savoury helps to balance the flavours in your mouth. It offers a contrast with its salty or plain taste. This makes the port wine, which is often rich and sweet, taste even better. It's a way to finish a grand meal with a different kind of flavour.
Common Savoury Dishes
Many different dishes can be served as a savoury. They are often simple but full of flavour. Here are some popular examples:
- Scotch woodcock: This is usually scrambled eggs served on toast with anchovies.
- Welsh rarebit: A delicious dish of melted cheese sauce poured over toasted bread.
- Sardines on toast: Small, salty fish served on crispy toast.
- Angels on horseback: Oysters wrapped in bacon and then grilled or fried.
- Devils on horseback: Prunes (dried plums) wrapped in bacon, often baked or grilled.
How Savouries are Served
Savouries are usually served on a base that is easy to eat. This often includes plain toast, bread that has been fried, or different types of crackers or biscuits. The base helps to soak up the flavours and makes the savoury easy to handle.
History of Savouries
The idea of serving a savoury course has been around for a long time in Britain. It became very popular in the 19th and early 20th centuries.
Early Mentions
One of the earliest mentions of savouries in cookbooks is from 1845. In Eliza Acton's famous book, Modern Cookery for Private Families, there was just one recipe for a savoury. It was a simple dish that was a bit like a very early version of a croque monsieur (a grilled ham and cheese sandwich).
Growing Popularity
As time went on, savouries became more and more common. By the 20th century, entire cookbooks were written just about them! For example, a book called Good Savouries by Ambrose Heath was published in 1934. This shows how important and varied these small dishes became in British dining.
