“Mr. Osborne was the godfather of young Master Todd (who in subsequent life wrote Mr. Osborne Todd on his cards and became a man of decided fashion), while Miss Osborne had accompanied Miss Maria Todd to the font, and gave her protegee a prayer-book, a collection of tracts, a volume of very low church poetry, or some such memento of her goodness every year. Miss O. drove the Todds out in her carriage now and then; when they were ill, her footman, in large plush smalls and waistcoat, brought jellies and delicacies from Russell Square to Coram Street. Coram Street trembled and looked up to Russell Square indeed, and Mrs. Todd, who had a pretty hand at cutting out paper trimmings for haunches of mutton, and could make flowers, ducks, &c., out of turnips and carrots in a very creditable manner, would go to "the Square," as it was called, and assist in the preparations incident to a great dinner, without even so much as thinking of sitting down to the banquet. If any guest failed at the eleventh hour, Todd was asked to dine. Mrs. Todd and Maria came across in the evening, slipped in with a muffled knock, and were in the drawing-room by the time Miss Osborne and the ladies under her convoy reached that apartment--and ready to fire off duets and sing until the gentlemen came up. Poor Maria Todd; poor young lady! How she had to work and thrum at these duets and sonatas in the Street, before they appeared in public in the Square!”
A cook of roughly the same moment, setting down the same dish.
2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt Few grains pepper 1 cup Brown Stock ⅓ cup currant jelly 1½ tablespoons Sherry wine 6 slices cold cooked mutton Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when melted, add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making a Brown Sauce.
Sources: The passage is from William Makepeace Thackeray, Vanity Fair, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, amphora stamp.