In the 19th and early 20th centuries most New Zealanders ate meat at the three main meals of the day. This is a breakfast menu from the passenger ship SS Tongariro, produced in 1896. Diners could choose substantial meat dishes, including mutton chops with chips, sausages and mashed potatoes and devilled fowl (chicken), for their morning meal. Most 21st-century palates would struggle with such heavy food at that time of the day.
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