Veal Cecils

Ingredients

• sufficient veal to make one pint
• one tablespoonful butter
• two tablespoonfuls bread crumbs
• one scant teaspoonful salt
• one-quarter teaspoonful paprika
• one-eighth teaspoonful mace
• one teaspoonful onion juice
• the yolks of two raw eggs

Method

1. 1

   Melt butter in a frying pan, add chopped veal, bread crumbs, salt, paprika, mace, onion juice, and yolks.

2. 2

   Stir until heated through, cool, form into balls, dip in beaten egg, roll in bread crumbs, and fry in hot deep fat.

3. 3

   Serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 47. The excerpt below is the record exactly as published.

VEAL CECILS. Chop fine sufficent veal to make one pint In a fry- ing pan melt one tablespoonful butter, add the chopped veal, two tablespoonfuls bread crumbs, one scant tea- spoonful salt, one-quarter teaspoonful paprika, one- eighth teaspoonful mace, one teaspoonful onion juice, and the yolks of two raw eggs

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