Cecils
"Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies, lemon peel, salt, nutmeg, chopped parsley, pepper, a bit of butter warm, and mix these over a fire for a few minutes; when cool, make them up into balls of the size and shape of a turkey's egg, with an egg; sprinkle them with fine bread crumbs, and fry them of a yellow brown, and serve with gravey as before directed for beef olives."
"A Modern System of Domestic Cookery, or the Housekeeper's Guide", By M. Radcliffe, Manchester, 1823
notes
What are basically breaded meat-balls, these cecils were made from a very similar recipe from another source I since lost. One of the only differences betwwen these and of the recipe, is that I had no direction for size, or shape, so mine were simplt round balls and made somewhat smaller than a turkey egg.
Though I can not comment on their lager counterpart, made up small they do hold well together and cook evenly and were enjoyed by all, including our 6 year old!