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Vegetarians were considered rather eccentric in Victorian times,
since meat was the only practical means of nourishment. The staple
food of the middle class was cheap cuts of meat that served as the
centerpiece of nearly every dish, from casseroles and stews to beef
tea and beef broth -- a purported elixir for illness. Eggs were
prohibitively expensive for those who didn't keep their own chickens,
but canned fruits and vegetables were becoming more popular, as
was spaghetti, an easy-to-prepare Italian dish that could provide
sustenance without meat.
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