Whisk steadily over the fire till it boils, then draw to the side and allow to simmer gently for 10 minutes.
Simmer gently, or better still, steam for an hour.
It must be constantly borne in mind that soups must be always allowed to simmer gently, and never to boil fast, except where express directions are given to that effect.
Remove the saucepan to the back of the range, so as to simmer gently for an hour; skim off the grease carefully and strain.
Boil, and then remove your saucepan to the back of the range to simmer gently.
Simmer gently, and as soon as boiling begins, skim carefully.
Let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice.
Simmer gently till it tastes well of the lemon, then strain and thicken it with a quarter of a pound of butter, and a dessert-spoonful of flour rubbed in it.
Put this seasoning into the whole quantity, stir up the soup thoroughly, let it simmer gently a quarter of an hour, and add a little salt.
Pour on half a pint of water, cover it close, and let it simmer gently on a slow fire for half an hour, in which time it will be almost dry.
Simmer gently for ½ hour or rather more, and strain.
Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently.
Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt.
By this time all the softer parts will be sufficiently cold; when they must be cut to about the size of one or two inches square, and thrown into the soup, which must now be left to simmer gently.
Simmer gently for 1/2 hour, or rather more, and strain.
Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour.
Simmer gently in sufficient water to keep herbs covered for two hours, strain and steep gently down to one quart.
Drain; rub off the skin; cover again with boiling water and simmer gently half an hour or till tender, but not soft.
Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream with great care.
Cover the pot close, and set it on the back part of the stove to simmer gently, not boil.
Let it continue to simmer gently four or five hours; strain it through a sieve into a clean basin.
When all these are nice and brownish gold, add a pint of gravy or milk, and let it simmer gently on slow fire; and quarter of an hour before sending to table, add the fried rabbit to the Curry sauce, and let it simmer for 15 minutes.
Now put all these into a clean stew-pan and set on fire for twenty minutes or more, simmer gently, and let it reduce to half-pint.
Now add the tripe you fried, and half-pint of good gravy, and let it simmer gently on slow fire.
Now let the whole fry gently in the butter for five minutes; now pour the milk in and let itsimmer gently for 20 minutes.
Place in a deep saucepan, cover with boiling water, simmer gently for an hour, lay on straw to dry and hang.
Simmer gently for an hour or so until you have a pint of stock.
In the morning turn into the preserving kettle, simmer gently three-quarters of an hour or until thick, take from the fire, cool a little and pour into jars.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "simmer gently" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
