Savoury dishes - often made with eggs or cheese or small portions of meat - were often served as appetizers, entrées or second/middle courses. Today, an "entrée" is defined as a main course; however, in the Victorian world, it was a "made dish" served between the fish and the joint, consisting of "some tasty little delicacy which shall whet the appetite without satisfying it." Savouries were also served at luncheons and teas.

Savoury Dishes (Cassell's Family Magazine, 1875)

A Family Chat on Cheese, by Phillis Browne (Cassell's Family Magazine, 1879)

Economical and Wholesome Dishes Made Without Meat, by Phillis Browne (Girl's Own Paper, 1880)

Soups made with peas, beans, and lentils; macaroni and pasta dishes; rice dishes; things one can do with cheese.

Second-Course Dishes, by Letitia McClintock (Cassell's Family Magazine, 1880)

Tasty Dishes Prepared Quickly, by Phillis Browne (Girl's Own Paper, 1880)

Quick meat dishes, and egg dishes such as omelettes.

Entrées, by Phillis Browne (Girl's Own Paper, 1885)

The Cheese Course, by Phillis Browne (Girl's Own Paper, 1886)

Cheap Delicacies for Small Appetites (Cassell's Family Magazine, 1887)

The Making of Entrées, by A.G. Payne (Cassell's Family Magazine, 1887)

Some Digestible Forms of Cheese Cookery (Cassell's Family Magazine, 1890)

Savouries (Girl's Own Paper, 1890)

Some delicious recipes for tea-time treats and appetizers.

Some Summer Savouries (Cassell's Family Magazine, 1890)

A Chat About Macaroni, by Deborah Platter (Cassell's Family Magazine, 1893)

Savoury Dishes: How to Improve Them, by Lizzie Heritage (Cassell's Family Magazine, 1894)

Some interesting recipes for cold savouries - which would work well today as luncheons, tea treats or appetizers.

Italian Methods of Cooking Eggs (Girl's Own Paper, 1895)

Simple Souffles, by Deborah Platter (Cassell's Family Magazine, 1895)

Cheeses, English and Foreign, and How to Recognize Them While Shopping (Girl's Own Paper, 1896)

Though not a cooking article per se, this has a great deal of information on types of cheeses available to the Victorian cook.

Economical Savoury Souffles, by Deborah Platter (Cassell's Family Magazine, 1896)

Delicious souffles of oysters, veal and ham, cheese, and even "scrap potatoes."

Some Eastern Savouries, by Lina Orman Cooper (Girl's Own Paper, 1897)

Savoury Dishes Without Meat (Girl's Own Paper, 1898)

Eggs, cheese and macaroni are the elements of choice in these tasty recipes.

Some Continental Recipes for Eggs (Girl's Own Paper, 1902)

Delicious French and German egg concoctions.

Some Modes of Serving Cheese, by Lucy Helen Yates (Girl's Own Paper, 1902)