Cecils

Ingredients

• one cup of rare roast beef
• one-fourth cup of dry bread-crumbs
• one-fourth of a small onion (grated)
• one teaspoonful of chopped parsley
• one-fourth teaspoonful of pepper
• one teaspoonful of salt
• one egg (beaten)

Method

1. 1

   Mince the beef fine and mix with bread-crumbs, onion, parsley, pepper, salt, and a little stock.

2. 2

   The mixture should be as soft as you can handle it.

3. 3

   Heat all together, and when it cools, mold into egg-shaped balls, roll in fine crumbs, and fry a light brown in hot lard.

4. 4

   Make a gravy of stock thickened with browned flour, flavor with Halford Sauce, and pour over the Cecils.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

one cup of rare roast beef, add one-fourth cup of dry bread-crumbs, one-fourth of ;i small onion (grated), one teaspoonful of chopped parsley, one- fourth teaspoonful of pepper, one tea- spoonful Of salt, stir in a Little good stock and one egg (beaten). The mixture should be as soft as you can handle it. Heat all together, and when it cools mould in the bowl of a spoon into egg- shaped balls, roll in fine crumbs, and fry a light brown, in hot lard. Make a gravy of one cup of stock thickened with browned flour, and flavor with one tea- spoonful of Halford Sauce, and pour over the Cecils

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