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Meat Balls, Called Cecils
Preamble
"To dress beef, called cecils: Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies, lemon-peel, salt, nutmeg, chopped parsley, a bit of butter warm, and mix these over a fire for a few minutes; when cool enough, make them up into balls the size and shape of a turkey's egg, with an egg; sprinkle them with fine breadcrumbs, and then fry them of a yellow brown.
(Domestic Cookery, 1843)"
Ingredients1 1/2 oz (1/2 cup) finely chopped Onion 1 oz (2 tablespoons) Butter 1 lb (2 cups) minced (ground) Beef 1 tablespoon minced Anchovy Fillets 1/2 oz (1/4 cup) soft Breadcrumbs 1 teaspoon grated Lemon Peel 2 tablespoons chopped Parsley 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/2 teaspoon Nutmeg 1 Egg beaten 1 oz (1/2 cup) dry Breadcrumbs for coating 1 oz (2 tablespoons) Butter for frying |
MethodBrown the onion in the butter. Stir in the remaining ingredients except the breadcrumbs and butter for frying. Shape the mixture into 2 inch egg-shaped balls. Coat with crumbs and fry in butter until golden. |
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Meat Balls, Called Cecils
Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried
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Minced meat flavoured with anchovy & lemon peel, formed into ball, crumbed & deep fried