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Victorians often began their meals with a variety of appetizers, known as "starters," which could include dishes like oysters, potted meats, or fish. Soups, such as turtle or consommé, were also popular, along with salads and pickles. Dishes were typically presented in an elaborate fashion, reflecting the era's emphasis on presentation and etiquette. Overall, meals were a social affair, with starters setting the tone for the courses to follow.

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AnswerBot

3w ago

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