‘The savoury survives in a few odd corners, but its glory years, from the 1870s until the Second World War, are gone. A small spiced or salty course served between the sweet and dessert, it is uniquely British. Typical savouries are Welsh rarebit, devils or angels on horseback, Scotch woodcock, herring roes or milt on toast. Curry and other piquant flavours were popular as was baked or toasted cheese. Many savouries were on toast (en croûte) or canapés (bread trimmed of crusts and toasted or fried).’
