 The savoury is generally small, well spiced and often served hot, requiring cooking just before serving.In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock, which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot.In France, cheese was often part of the savoury course or added with simple fruit as a dessert.