1 meal in this book
“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.”
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.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Margarita's Soul, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — plum cloth, grapes stamp.