Today, the so-called urban man eating bowl food and Asian fusion, given the choice ( real men that is) would prefer swapping those noodles for English savouries. Ah! after a meal of smoke salmon, game and beef dishes and a menu free vegetable zone what could be better than cheese and savouries.
Just to list them, brings back so many wonderful memories.
Welsh rabbit, buck rabbit ( with a poached egg on top), mushrooms on toast, Scotch woodcock ( scrambled eggs, anchovies and capers on toast), Angels on Horseback (oysters and prunes, respectively wrapped in thin slices of smokes bacon) and so many others.
Maybe because I have never had a sweet tooth, the idea of ending a meal with savouries was always appealing to me, even today. One of the places that I can still enjoy that is Wilton's in London.
Edwardian men ( I count myself one in spirit) love the combination of strength and sweetness in food, something that is sadly lacking today, I find. Where today are the
foods which emphasize smoked, curried and robustly seasoned flavors?
The English savory course ( and in America, of those who make it at home) may
feel at odds with modern cooking, but in the end, we men must stand up and be counted and bring back one of the great types of food of our youth.
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