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“The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.” — Rhys Bowen