from The Century Dictionary and Cyclopedia

  • In cookery, minced meat, crumbs of bread, onions, chopped parsley, etc., with seasoning, made up into balls and fried.


Sorry, no etymologies found.


  • The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day.

    Made-Over Dishes


Log in or sign up to get involved in the conversation. It's quick and easy.

  • So jealous are chefs of their story

    They'll quibble at terms gustatory.

    Your balls in a pot

    Will still get as hot

    And you'll claim it's all to your glory.

    August 15, 2017

  • What perchance is this 'fry cooking vessel'?

    With such terms my inner-grammarian doth wrestle

    For every chef's simple job

    Is preparing morsels for gob

    And if not I'll be seeking redressal

    August 15, 2017

  • In higher class fry cooking vessels

    Each savory orb of meat nestles.

    What mere cooks will call

    The common meatball

    A master chef turns into cecils.

    August 15, 2017