The time of fridges: a butcher's shop in Victorian England
In the Victorian era Britain was quickly urbanized. By 1851 it became the first country lived in cities of more people than in the rest of the country. In those years rapidly blossomed the food industry, and the local butchers was a lot of work. How to look then a butcher's shop without refrigerators? Take a look at these unique pictures!
In the Victorian era, the British eat a lot of meat. No part of the carcass was not wasted — eat everything from nose to tail, splitting into parts and the softness. Rich bought a fillet — since refrigerators did not exist, for it came three times a day. The poor sold cropping and cartilage. Bones bought to flavour soups. Say bought some blood to drink — it was supposedly good for tuberculosis.
At the butcher shop typically purchased every day (again because of lack of refrigerators). In warm seasons the meat was preserved using large amounts of salt. The situation changed a bit by the end of the century, when beef began to be stored in "ice boxes".
In the Victorian era lived by the principle "Eat, drink and be merry", and the main part of the diet of the British were concentrated on the meat. The tables at feasts were Laden with whole roasted rabbits, birds, pork feet and heads.
Keywords: England | Britain | Victorian era | Butcher | Meat retail | Refrigerators