“Roger had revived his old school accomplishments and had ready a panful of delicious little sausages in a bath of tomatoes and onions and Worcestershire that sent me back to Vevay in the fraction of a second, and we dipped fragments of the crusty French loaf I had brought in the sauce, in the old Vevay fashion, and drank to their voyage in the last Burgundy from the little wine bin. If anything were needed to place Margarita's father in our estimations, that Burgundy would have done it! After the sweet course of jellied pancakes that Roger had taught Caliban, we fell upon the cigars I had brought, and when Margarita, an apt pupil, had sugared my demi-tasse to my liking, I reached into my pocket and drew out the Russia leather case. My fingers trembled like a boy's as I took out the pearl and clasped it around her beautiful neck, above the soft black handkerchief.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Sources: The passage is from Josephine Daskam Bacon, Margarita's Soul: The Romantic Recollections of a Man of Fifty, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, grapes stamp.