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Victorian Cooking: Savouries

According to Wikipedia, "A savoury is the final course of a traditional British formal meal, following the sweet pudding or dessert course. The savoury is designed to 'clear the palate' before the Port is served. It generally consists of salty and plain elements." Sometimes Victorian savouries included meat, but often they were meatless, relying upon eggs, cheese and other ingredients.

The Cheese Course, by Phillis Browne (GOP 1886)
I defy any lover of cheese to read these recipes without drooling.
Cheeses, English and Foreign, and How to Recognize Them While Shopping (GOP 1896)
Though not a cooking article per se, this has a great deal of information on types of cheeses available to the Victorian cook.
Cream Cheese and How to Make It, by a Certified Cheesemaker (GOP 1894)
Curry and Rice (GOP 1895)
Economical and Wholesome Dishes Made Without Meat, by Phillis Browne (GOP 1880)
Soups made with peas, beans, and lentils; macaroni and pasta dishes; rice dishes; things one can do with cheese.
Entrées, by Phillis Browne (GOP 1885)
In the context of a Victorian dinner, an "entrée" is a "made dish," served between the fish and the joint, consisting of "some tasty little delicacy which shall whet the appetite without satisfying it."
Italian Methods of Cooking Eggs (GOP 1895)
Savouries (GOP 1890)
A variety of light, tasty dishes that would work well today as appetizers.
Savoury Dishes Without Meat (GOP 1898)
Some Eastern Savories, by Lina Orman Cooper (GOP 1897)
Some Modes of Serving Cheese, by Lucy Helen Yates (GOP 1902)

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Magazine Abbreviations:
CFM = Cassell's Family Magazine GOP = Girl's Own Paper ILA = Illustrated London Almanack S = The Strand
AM = Atlantic Monthly C = Century Magazine D = Demorest's Monthly Magazine G = Godey's Lady's Book H = Harper's Monthly
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