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/

Angels & devils on horseback recipe: https://britishfoodhistory.com/2012/03/08/angels-and-devils-on-horseback/

Scotch woodcock recipe: https://britishfoodhistory.com/2021/08/08/scotch-woodcock/

Welsh rarebit & Locket’s savoury recipes: 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/

The Infamous English Rarebit incident: 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

‘Savouries’ by Theodora FitzGibbon: 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

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 neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery.

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