Set them on a moderate fire till they boil; then take them off, and put them by the side of the fire to simmer slowly till they are soft enough to admit a fork.
Set the jar in a saucepan, about three parts filled with cold water; put it on a gentle fire, and let it simmer for about half an hour.
Then put the mixture into a sauce-pan over the fire, and let it simmer awhile.
Put the mixture into a sauce-pan, and set it over the fire to simmer till thick; but do not allow it to boil.
Then put in the tapioca, and let it simmer with them till perfectly clear, and the apples are tender and well done throughout; but not long enough for them to break and fall to pieces.
After it is all thoroughly mixed, and has boiled well, it will be greatly improved by diminishing the fire a little, or hanging the pot higher up, so as to let it simmeran hour or more.
Having prepared the trout very nicely, and cut off the heads and tails, put the fish into boiling water that has been slightly salted, and simmer them for five minutes.
Let the oysters simmer over the fire, but do not allow them to come to a boil, as that will shrivel them.
Simmer this gravy a few minutes, then put it into a sauce-boat, and serve it up with the meat.
Set the kettle over the fire, cover it, and let it simmer slowly till the gages are well greened.
Set the kettle again over a slow fire, and let it simmer till very thick; but do not allow it to boil hard, or too long, lest it should curdle.
When the scum has ceased to rise, diminish the heat under the kettle, and let it simmer for about half an hour or more; not allowing it to boil hard.
Simmer them till they are perfectly tender, but not broken.
Set the pot over a slow fire, and let the stewsimmer for two hours.
Simmer this dressing over the fire, but do not let it come to a boil.
After it has come to a boil, simmer it ten minutes.
Put the fruit into a preserving-pan, crush it and allow it to simmerslowly until the juice is well drawn out.
Put it into the preserving pan, crush it, and allow it to simmer slowly until the juice is well drawn out.
Soak the prunes all night, and afterwards simmer to rags in the same water.
Simmer in a closed vessel with 1 quart of water until the liquid is reduced to 1 pint.
When it has been brought gradually to the boiling point, the heat should then be lowered to the simmering point and the food allowed to simmer for a long while.
Wash these giblets carefully, put them at once on the fire in cold water and simmer until tender.
Simmer the whole for three minutes, and serve on buttered toast.
For five minutes longer she allowed the kettleful to simmer on the stove, while we buttered three huge stacks of toast.
Let the mixturesimmer five minutes, then serve hot on wheat bread or brown-bread toast, well browned and buttered.
Many let the cauliflower simmer in the same sauce a few moments before serving.
Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes.
Let the mixture simmer five minutes, stirring constantly; then set aside to become cool.
Heat slowly to the boiling-point, let boil five minutes, then skim and let simmer until the fowl is nearly tender.
Soak the scallops in salted water (a tablespoonful of salt to a quart of water) one hour; rinse in cold water, cover with boiling water, and let simmer five or six minutes.
Simmer the liquor in which a fowl has been cooked, until it is well reduced.
Let simmer about an hour and a half; then strain and let cool.
Remove the fowl when tender, and let the stock simmer until reduced to about one quart; strain, and set aside to become cool.
If mushrooms be at hand, simmer ten or fifteen minutes in broth, break in pieces, and add to the salad with the egg.
Cut the rhubarb into pieces without peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth.
When all are prepared drop into soup, simmer a few minutes, add parsley and serve at once.
Let stand and simmer for a short time, then add a cup of sweet milk, thicken to the consistency of thick cream by adding 1 tablespoonful of flour mixed smooth with a small quantity of cold milk, season with salt and pepper.
Set the pan where the liquid will just simmer for six hours, or after boiling for five or ten minutes put all into the fireless cooker for eight or nine hours.
The dried prunes had been soaked over night in cold water, and allowed to simmer on the range in the morning.
Allow pulp to simmer until tender, then mash through a sieve and reject seeds.
Add one slice of onion and one carrot, then return the meat to the sauce; cover closely and simmer three-quarters of an hour.
Simmer the whole together about eight or ten minutes.
Dissolve it by a gentle heat, skim it until clear, then add one ounce of thin cut lemon peel, and simmer if gently for a few moments.
He tried his best to simmer down and go to sleep, but every few minutes he'd boil over again.
Lay it in a kettle of cold water when it is to be cooked; bring the water to a boil slowly, and let it simmer until the tongue is so tender that you can pierce it with a fork.
Put it over the fire and simmer or boil gently until the meat is very tender.
It should never boil hard, but simmer gently until the ham has cooked fifteen minutes to every pound.
Bruise all, and simmer slowly for two hours in two quarts of boiling water.
Now to this water add the lard and let them simmer together until the water is evaporated.
Take a leg of well-fed pork just as cut up, beat it and break the bone; set it over a gentle fire, with three gallons of water and simmer to one.
Dropping them carefully into the syrup, Adelaide let the tomatoes simmer gently until they could be pierced easily with a silver fork.
Placing the saucepan over the fire, she let the cherries simmer until they were soft, stirring occasionally to prevent burning, after which she poured the fruit into the jelly bag and let the juice drip over night.
After draining them well, she emptied them into the saucepan, added two tablespoons of cold water, mashed well with the wooden potato masher, and placed the mixture over the fire to simmer until soft.
When the first extraction is well drained cover the pulp with water and let it simmer 30 minutes.
Placing the saucepan over the fire, she let the grapes simmer until soft, stirring occasionally to prevent burning, then poured them into the jelly bag to drip over night.
Placing the saucepan over the fire, she let the blackberries simmer until they were soft, then poured them into the jelly bag to drip.
These she let simmer until soft and mushy, not forgetting to stir occasionally to keep them from burning, then poured the fruit into the jelly bag to drip over night.
Placing the saucepan over the fire she let the gooseberriessimmer until they were soft, not forgetting to stir with the wooden spoon to keep them from burning.
Let it simmer for one-half hour; skim, and strain through a sieve.
To thicken it take 2 tablespoonfuls of flour, a ladleful of gravy, mix them and pour it into the stewpan where the gravy is, let it simmer 1/2 hour longer.
Watch it carefully, if need be, with the cover off, until it gets a good brown color; then fill up the stewpan with boiling water, and let it simmer for 2 hours.
Let it simmeruntil the meat is tender (from 1/2 hour to 1 hour).
Stir the whole together till on a boil, then set on side of stove, and let simmer 1/4 hour, and strain through a jelly-bag.
After boiling let it continue to braize or simmer for 4 hours, carefully basting it; when done take it up and place in oven to dry on a pan.
Pour it into a greased mould, with a cover; place it in a saucepan half full of boiling water, when the loaf will simmer 1 hour without letting the water get into it.
Place on the fire and allow to simmer a few minutes, then strain through a hair sieve.
Shape the mixture into small balls, cover with cold water, bring to the boil, and simmer slowly until done.
Simmer for three hours, rub through a sieve, season to taste, and serve.
Simmer for half an hour, strain through cheese-cloth, season with salt and pepper, and serve at once.
Let stand for ten minutes, drain, cover with white stock, and simmer for an hour.
Prick the sausages with a fork, simmer in boiling water for fifteen minutes, then drain and brown in the oven.
Simmer for an hour, rub through a sieve, and reheat.
Simmer until the beans are tender, drain, season with butter, salt, and pepper, and serve hot.
Take the lamb out, remove the bones, strain the liquid again, reheat, add one quart of shelled green peas, and simmer for fifteen minutes.
If it is not thick enough, simmer until it reaches the consistency of thick meat gravy.
VI Chop fine two pounds of lean beef, cover with cold water, simmer until tender, cool, skim, and reheat.
Simmer for five minutes, while stirring add in a well-beaten egg, and serve immediately.
Cover with rich stock and simmer until the stock is absorbed.
Simmer them gently, on a slow fire, two or three hours.
Let the whole simmer gently, with a stick of cinnamon or mace.
Dissolve the sugar by a gentle heat, skim it clear, then let it simmer gently eight or ten minutes--strain it through a flannel bag.
Simmer the whole well together eight or ten minutes, then turn it into a small box.
Simmer gently a half hour, then add the peppercorns, crushed, and the celery seed.
Throw them in a saucepan of boiling water and simmer gently for one hour; drain and throw them in cold water.
Pack the mixture in clean salt bags or bags about that size, plunge them in a kettle of boiling water, boil rapidly ten minutes, and simmer three hours.
Add the onion sliced, the carrot chopped, salt and pepper, and simmer one hour longer.
Put all the vegetables and seasoning in one quart of cold water, bring to boiling point, simmer gently twenty minutes, add the beef extract, one teaspoonful of salt and a saltspoonful of black pepper.
Cover, bring to boiling point, and put over a slow fire to simmer for two hours.
Add all the seasonings, simmer one hour longer, and strain.
Slice the vegetables, and place them in the saucepan together with the water and peppercorns, and simmer for one hour.
Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes.
Peel and slice the cucumbers, place them in a stewpan with the other ingredients, and simmer for, half or three-quarters of an hour, leaving the lid off the last few minutes in order that none of the liquor may remain.
Simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid.
Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken.
Peel and slice the marrow and remove the seeds; place these in a saucepan with the water and salt, and simmer for a quarter of an hour.
Strain, return to the saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve.
Simmer one hour, strain into a hot tureen, place in the forcemeat balls, which have been previously fried, and serve quickly.
Slice the onions, and fry ten minutes in the butter, but do not allow them to brown; add haricots and flour, and simmer altogether another five minutes, stirring all the time.
Add 3 pints of water and simmer gently 1 hour; pare and cut in slices 6 potatoes, simmer until the potatoes are well cooked.
Cover the saucepan closely and let it simmerfor 2 hours.
Simmer until tender, reducing the water to a pint or less, lift the chicken, melt 1 tbsp.
When needed, cover with cold water and simmer 4 or 5 hours; strain and set away to cool.
Add 1 cup of boiling water, simmer 10 minutes, and bottle when cool.
Simmer gently until you can blow off the skin of the beans.
Cover the meat, feet and bones with cold water; heat very slowly, and simmer till the meat is tender.
Allow all to simmerfor 20 minutes; strain and serve.
Let the syrup simmerfor a few minutes before putting in the fruit.
Wash carefully and soak in water an hour before cooking, put them into a porcelain or granite kettle, cover with boiling water and let them simmer until tender.
Return to the fire and add the minced parsley; simmer for 5 minutes and serve immediately.
Add the salt and pepper; simmer 5 minutes and strain into the tureen.
Put it into a kettle of boiling water and simmer gently 20 minutes to every pound; add salt when the leg is nearly done.
Mix, simmer for 20 minutes, then strain; when cold put a little in the eyes twice or three times a day.
Stir two tablespoonfuls of coarse oatmeal into a quart of boiling water, and let it simmer two hours.
Mix all together and simmer over a slow fire until the whole are well mixed together; then stir it until cold.
Allow it tosimmer slowly till the liquor is reduced about one-half and the meat is thoroughly cooked.
Simmer gently in a pint of water two tablespoonfuls of sago until it thickens, frequently stirring.
Let this simmer in a corner of the oven for about two hours, and then arrange the meat on a dish, add a spoonful of mushroom ketchup to the gravy, with more water if it seems too thick, and pour over the meat.
Yestreen was a calm simmer gloamin', sae sweet an' bonnie that when the sun was sinkin' doon ower Pettybaw Sands we daundered ower the muir.
In sic divairsions pass the lang simmer days in braid Scotland, but I canna write mair the nicht, for 'tis the wee sma' hours ayont the twal'.
