Publisher's Synopsis
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-Cakes
Take 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.
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