IMAGE VIA ancestry
The simple answer is “lots of meat”! The 1800s (the Regency period of English history) is a time of grand banquets and dinners
Those not so well off would consume mainly pork products: bacon, sausages, ham made into stews and pies. The middle classes added beef and mutton to the list of meats and if you were really well off, then chicken, duck, wild fowl, venison and all manner of fish and seafood would appear on your dinner table along with a few vegetables, lots of sauces, pastries, jellies and other sweets.
For breakfast you’d eat either bacon and eggs, cold roast beef or ham or – especially if you were a lady – hot chocolate and a roll with butter, or tea and toast.
Dinner, the main meal of the day and one that since the Middle Ages had been served in the middle of the day, began to move back towards 5 o’clock or even later if the household was very fashionable one. Judging by the quantity of food served, dinner was still the main meal of the day. Numerous dishes were served, often starting with soup and various entrees – pidgeons in white sauce, sauteed mushrooms or asparagus in breadcrumbs for example. The next course could consist of roast chicken, baked salmon, a venison pie, sweet and savory pastries and a number of sauces. The interesting thing about Regency dinners is that both sweet and savoury dishes would be served as part of the same course. It was only the last course at each dinner that consisted mainly of sweets, pastries, jellies, ices, nuts and fruit.
while in the south, where cattle were less common, venison and other game provided meat.
meats before the era of refrigeration, required smoking, drying, or salting meat. Vegetables were kept in a root cellar or pickled.