Excerpt from The Complete English Cook, or Prudent Housewife: Being an Entire New Collection of the Most General, Yet Least Expensive Receipts in Every Branch of Cookery and Good Housewifery, With Directions for Roasting, Boiling, Stewing, Ragoos, Soups, Sauces, Fricaseys, Pies, Tarts, Puddings, Cheese-CakesTake four or five large onions, peel and boil them in milk and water, till tender, changing the water three times in the boiling, then beat them in'a marble mortar to a pulp, rub them thro' a hair lieve, and pot them into good gravy, fry a few {lices of veal and zean bacon, beat them in a mortar as fine as forcemeat, which put into your ket tle withthe gravy and onions, and boil them.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.