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1 Turn this mixture into the boiling stock and boil gently twenty minutes.
2 Take out the strainer, cover the kettle, and boil gently for twenty minutes.
3 Wash the sago, add to the strained soup, and boil gently for 1 hour.
4 Cover with boiling water, and boil gently for two hours; then take up and drain.
5 Cover with boiling water and boil gently for twenty-five or thirty minutes or until tender.
6 Add the cream of tartar, and boil gently to a "soft ball" stage.
7 Chuck all the other ingredients on top and boil gently for about 45 minutes per kg.
8 Put it over the fire and simmer or boil gently until the meat is very tender.
9 Scrape the parsnips, and boil gently forty-five minutes.
10 Allow it to boil gently for twenty minutes.
11 Cover, and let boil gently for five minutes.
12 Pour on boiling water, stirring all the while, and boil gently for five to ten minutes.
13 Cut into large cubes and either steam or boil gently until nearly tender; do not over cook.
14 Let it boil gently , and stir it often, till it becomes as thick as you wish it.
15 Cut and joint a large chicken, cover with cold water, and let it boil gently until tender.
16 Put the tomatoes in and boil gently twenty minutes; remove fruit again and boil until the syrup thickens.
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