He sat now, having recovered from the effects of the day of Zaraila, within a little distance of the fire at which his men were stewing some soup in the great simmering copper bowl.
I could smell them, as if they were stewing in a casserole, till I began to get as hungry as a gamin.
At home I stew them, and add a few heads of celery with the stock it is stewing in, which I afterwards dress round the veal, and make a little white sauce similar to No.
Then the stewing liquor went into the crevices--there might also be a few very tiny crisp brown sausages--cakes no bigger than a lady's watch.
The stewing was gentle, the seasoning well blended--enough salt but not too much, red and black pepper, and the merest dash of pepper vinegar.
Look over carefully and then wash one hundred stewing oysters.
Place in small stewing pan and heat until the edges begin to curl.
CHILI CON CARNE Cut one pound stewingmeat into inch pieces and place in a saucepan two cups water.
Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender.
BEEF STEW Cut two and one-half pounds of stewingbeef in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water.
Stewing is a slow method of cooking but it makes digestible and appetizing meat and coarse vegetables which otherwise would be hard fare.
The cooker is only used for stewing and steaming; but Mr. Atkinson has also invented an oven in which the heat is conveyed to the place where it is needed by a column of hot air instead of hot water.
Stewing requires less time for preparation, but about one hour longer for digestion.
The greater the surface exposed, the more easily these juices will be extracted; hence meat for stewing should be cut into small pieces and cooked in a small quantity of water.
Stewing should not be confounded with simmering, which is slow, steady boiling.
The utensils for stewing should be porcelain-lined, or granite ware.
The legumes are best cooked bystewing or boiling, and when mature, require prolonged cooking to render them tender and digestible.
The proper temperature for stewing is most easily secured by the use of the double boiler.
Dried apples soaked over night may be made much more palatable by stewing with raisins or English currants, in the same way.
Stewing and baking are the simplest methods of preparation.
If the figs are not of the best quality and do not readily soften, it is well, after stewing for a time, to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce.
The next day it can be warmed over by cutting it into slices and gently stewing it in a rich gravy.
Let this stew gently for an hour closely covered, and then put a quart of good gravy to it, stewing it gently two hours longer, till tender.
Bone and cut out a large square piece of the breast of veal; cut the rest into small pieces, and brown it in butter, stewing it in your ragout for made dishes; thicken it with brown butter, and put the ragout in the dish.
The culinary processes of braising and stewing are, in this manner, rendered more gradual, and consequently the substance acted on becomes more tender, and the gravy is not so much reduced.
By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a puree of celery.
In making soups or gravies, gentle stewing or simmering is incomparably the best.
Prepare as for sauce, stewing two pounds fruit to one pound sugar.
Full directions for stewing fish are to be found in the subsequent pages.
After stewing a few minutes, add the meat from the claws, then the crabs, and lastly the fat from the back shells.
She is not a good cook herself--I could put up with a great deal if she were that--and the only things we have that are nice at all are curries and fricassees made in the stewing jar after your fashion.
There is no better way of stewing oysters than this, when you cannot conveniently do them with cream.
This gumbo will be much improved by stewing with it three or four thin slices of cold boiled ham, in which case omit the salt in the seasoning.
Any omelet mixture may be kept soft by stewing instead of frying it, and it will be found far more wholesome.
Have ready some roast-beef gravy left from the day before, or make a fresh gravy by boiling, or rather stewing the beef bones with as little water as possible.
Instead of stewing meat for the purpose you may make this gravy with the drippings of roast veal saved from the day before.
A few pounds of the lean of a fresh round of beef, will be still better cooked in this manner, increasing the quantity of ochras and tomatoes, and stewing it six hours.
In stewing sweetbreads you may either divide them into halves or quarters.
Have ready also a gravy made by stewing slowly in a sauce-pan the giblets of the ducks in butter rolled in flour and as little water as possible.
They will be much improved by stewing with them some thin slips of the yellow rind of lemon or orange; or by the addition of a few cloves.
Meanwhile, let the fried onions and mushrooms be stewing in the gravy.
You can make a really elegant dish of this by adding to the gravy a half-pint of sliced mushrooms, and stewing them in it until they are tender and savory, then pouring them over the rouleau of meat.
Excellent dishes are made by stewing the species well, serving them in patties or in croquettes.
It requires forty minutes' stewing or baking; less time if roasted or fried.
In front of Joanna a servant-girl had just set down a huge black teapot, which had been stewing on the hob ever since the funeral party had been sighted crossing the railway line half a mile off.
Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter.
The stewing range is a long, broad iron pavement laid down over a series of furnaces.
It is not every one who can afford to prepare for a good dish by stewing down half-a-dozen hams.
A valuable substitute for chicken broth, which is in every way superior to the decoction obtained by stewing the flesh and bones of the bird, can be made by stewing and serving white haricots in the same manner as in the previous recipe.
Prepare a tin of Protose or other nut-meat by running it through a mincing machine, or mashing it with a fork, andstewing it in vegetable gravy.
Meat Stock= is substituted by vegetable stock, produced by stewing haricots, peas, lentils, etc.
The seed should be whole and of best quality, and it only requires stewing until the liquor is of the consistency of thin gruel.
Stewing is a more elaborate mode of boiling; a gentle heat with frequent skimmings, are the points to be observed.
