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Description: | For richer families in the 19th century meat such as venison or pheasant was a dietary staple, eaten almost every day with vegetables and rich sauce. Poorer families tended to eat meat only once or twice a week; even then it was strictly apportioned according to gender. Men were given more because they tended to work longer hours in more physically demanding work. In such a household, every scrap of meat would be saved and the bones boiled to make soups and broth. Butchers shops like Peakes were common in British cities. | License: | http://www.bl.uk/services/copy/permission.html | Rights holder: | British Library | Subjects: | Meat Food And Drink People And Society Trade And Economics Retail Trade Shops | Source: | Collect Britain | Creator: | Reeves | Identifier: | http://www.collectbritain.co.uk/personal... | Language: | en-GB | Go to resource |
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