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.