[Sca-cooks] Define "To Mill"?

[Elise Fleming]

Greetings! I'm reading a recipe from 1718 and the author uses "mill" 
several times. It seems as if it would involve whipping up or beating 
the product, especially in the latter two uses. Can anyone clarify just 
what is meant?

Chocolate cream, 1718, "Mrs Mary Eale's Receipts", confectioner to her 
late Majesty Queen Anne. "Take a Quarter of a Pound of Chocolate, 
breaking it into a Quarter of a Pint of boiling Water; mill it and boil 
it, 'till all the Chocolate is dissolv'd; then put to it a Pint of Cream 
and two Eggs well-beaten; let it boil, milling it all the while; when it 
is cold, mill it again, that it may go up with a Froth."

Thanks for any insights!

Alys K.
-- 
Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/