Boil in two quarts of water for two hours or until tender.
Have a quarter of a pound of fresh mushrooms chopped fine and cooked until tenderin a little butter and their own juice, seasoned with salt and pepper, and add hot to the omelet just before folding it.
Put them in a saucepan with a tablespoonful of butter, let them simmer in this for a few minutes without taking color, then cover with water and boil until tender.
Put a quart of green peas into a saucepan with a slice of white onion, cover with boiling water and cook until tender.
Take half a dozen small French carrots, wash and scrape them, put in a saucepan with boiling water and cook until tender, remove from the fire, mix with milk and press through a sieve.
Cover the pot, and let boil for two hours, or until tender, but not ready to fall apart.
Cover closely and let them heat very slowly; then stew them over an hour, or until tender.
When nicely browned, drain the pieces and cook them until tenderin the liquor in which the ducks were braised.
If the meat should be tough, it may be stewed first in a pot, with water enough to cover it, until tender, and then put into a dripping-pan and browned in the oven.
Put in kettle, cover with water and cook slowly one hour or until tender.
Reduce the heat of the oven; allow to cook slowly an hour or so longer, until tender.
Wash thoroughly several fowls' livers and then let them simmer until tender in a little strong soup stock, adding some sliced mushroom, minced onion, and a little pepper and salt.
Melt the butter and cook the sliced onion and celery in it until tender, but not brown.
Heat them in the water in which they are soaked and simmer until tender (an hour or more).
Cook until it thickens, stirring constantly, and simmer the chicken in it until tender, adding more stock if needed.
Add a minced button onion, salt, and a pinch of cayenne, and stew fifteen minutes or until tender, closely covered.
Cover closely and stew half an hour, or until tender.
Stew, closely covered, half an hour, or until tender; take out the rabbits and lay in a hot covered dish.
Cover and stew for forty minutes, or until tender; pour in a glass of wine and the juice of half a lemon, shake around well, and turn into a deep covered dish.
Boil the macaroni as for the other dishes, but with only a pinch of salt, until tender, when drained put into a stewpan with a gill of milk to each two ounces, and two ounces of sifted lump sugar.
Boil the contents of a tin of this meat in water or stock, salted and flavoured with vegetables and turtle herbs, until tender.
Add cold water to half cover the fruit, and stew in the oven, well covered, without stirring, until tender.
Simmer sliced onions, celery or carrots and cabbage in water, with raw nut butter, until tender.
After a short time of rapid boiling let beans just simmer until tender, then add a little heavy cream and stand back where they will keep hot but will not boil, for a half hour or longer.
Sometimes it is desirable to use one style of serving for one course and another style for another course, as the Russian style for the soup course, and the English style for the meat course.
Such a burner may be heated by pouring a small quantity of gasoline into it.
The shell, which consists of mineral matter, protects the animal.
Add the cutlets to the sauce, and cook them at simmering temperature for 1 hour or until tender.
Brown in beef drippings or other fat, cover with boiling water, and simmer for 1 1/2 hours or until tender.
Place them all, with the exception of the liver, in cold water; heat quickly and cook (at simmering temperature) until tender.
When the sirup is boiling, add the fruit and cook gently until tender.
In the morning cook the dried apples (or schnitz) in a small quantity of the ham broth, in a separate stew-pan, until tender.
Boil one hour or until tender, one tablespoonful of sugar having been added to the water in which beets were boiled.
Add one small onion and a sprig of parsley, and let simmer about 1-1/2 hours, or until tender.
Drain, cover with boiling water and boil, without a cover, 30 minutes or until tender.
Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away.
Whether a whole or half ham, put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender, allowing about 30 minutes to the pound.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "until tender" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
