INSTRUCTIONS FOR AFTERNOON TEA IN THE VICTORIAN ERA…


Instructions for an afternoon tea in the Victorian Era

Serve rolled bread and butter, sandwiches made of ham paste, potted ham, tongue or chicken.

The crusts of the bread should be cut off, and the sandwiches cut into three corner shapes or fingers.

Anchovy sandwiches or those made with cheese paste are liked by Gentlemen.

Salads are allowable nowadays at afternoon tea; egg, oysters, or chicken are suitable with brown bread and biscuits.

Cakes for this purpose should be very small.

Wine and cordial should always be on the sideboard, claret cup or champagne cup on the table.

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barmac5

I am a mum and wife to a lovely caring family. I’ve suffered with chronic back pain for over 30 years and started writing my first blog in 2007 which covered back and chronic pain. Since then I have written many more blogs for myself and customers. I find it takes me away from my pain to another place. I love it so much I think it should be part of a recovery process after illness or surgery. I hope you enjoy reading through my blogs.

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