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Episode 38th August 2021 • The British Food History Podcast • Neil Buttery
00:00:00 00:31:17

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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:

Angels & devils on horseback recipe:

Scotch woodcock recipe:

Welsh rarebit & Locket’s savoury recipes:

Neil’s version of Gentlemen’s Relish:

The Infamous English Rarebit incident:

Reading List:

‘Good Savouries’ by Ambrose Heath:

‘Savouries’ by Theodora FitzGibbon:

‘The English Savoury Course’ article from Global Food

History by P. Freedman and J. Evans:

Also, don’t forget if you have any questions or queries about today’s episode, or indeed any episode, feel I missed something important, or have a question about the history of British food please email, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery.

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