Advert for the English Meat Company
Medium: Print on paper
Butchers in the 19th Century offered a wide variety of meats, from beef and lamb to pheasant, pigeon and veal. Such meats were often prepared for breakfast in large and wealthy Victorian homes. If guests were present there was always a choice of at least three different dishes for breakfast: from cold tongue and ham to hot game pie, even steak.
Roast beef was usually reserved for dinner, with very wealthy families dining on woodcock. These birds were so expensive that a single dinner cost the same as the scullery maid's wages for a year.