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Beef Cecils

Meats

Minced meat, crumbs of bread, onions, chopped parsley, etc., with seasoning, made up into balls, sprinkled with bread-crumbs, and fried (Walsh 1859, etc)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

To Dress The Same, Called Cecils.
540. Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies, lemon-peel, salt, nutmeg, chopped parsley, 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; sprinkle them with fine crumbs, and then fry them of a yellow brown, and serve with gravy as before directed for beef-olives.




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