Cecils

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For dressing

Mince any kind of meat ↝ Pheasant, raw, meat only [Poultry Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a good deal of onion ↝ Onions, raw [Vegetables and Vegetable Products]
some anchovies
lemonpeel ↝ Lemon peel, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
chopped parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

gravy as above ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (5)

Mince any kind of meat, bread crumbs, a good deal of onion, some anchovies, lemonpeel, salt, nutmeg, chopped parsley, and pepper.
Warm a bit of butter and mix it with the minced ingredients over a fire for a few minutes.
When cool enough, make the mixture into balls of the size and shape of a turkey’s egg, using an egg to bind.
Fry the balls, after sprinkling them with fine crumbs, until they are a yellow brown.
Serve with gravy as above.

Original Text

To dress ditto, called Cecils.

Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies, lemonpeel, salt, nutmeg, chopped parsley, and pepper, and a bit of butter warm, and mix these over a fire for a few minutes. When cool enough, make them up into balls of the size and shape of a turkey’s egg, with an egg. Fry them, when sprinkled with fine crumbs, of a yellow brown, and serve with gravy as above.

Notes

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