Cecils

Ingredients

• any kind of cold cooked meat
• 2 or 3 table-spoonfuls of chopped onions
• some chopped anchovies
• chopped parsley
• pepper
• salt
• grated nutmeg
• a piece of butter
• beaten egg
• finely-grated breadcrumbs
• a piece of lard or butter

Method

1. 1

   Mince cold meat and mix with breadcrumbs, onions, anchovies, parsley, and seasonings.

2. 2

   Stir in butter, cool, shape into balls, brush with egg, coat with breadcrumbs, and fry until golden brown.

3. 3

   Drain and serve with gravy.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 204. The excerpt below is the record exactly as published.

CECILS. — These are commonly described as “fried balls of savoury minced meat.” They are very tasty, and prepared as follows : Trim off the fat and hard skin from any kind of cold cooked meat, finely mince the lean, and mix with it some grated crumbs of stale bread, 2 or 3 table-spoonfuls of chopped onions, some chopped anchovies and chopped parsley, and season with pepper, salt, and grated nutmeg. Put the mixture into a saucepan with a piece of butter, and stir over the fire for a few minutes ; then leave it till cold. Take it out, divide into small equal quantities, shape these into balls, brush them over with beaten egg, and coat with finely-grated breadcrumbs. Melt a piece of lard or butter

Cook this with the app: pantry check, scaling, and the assistant.