1
Afterwards diminish the fire, and let them stew slowly till quite tender.
2
Add the sliced bananas to the hot syrup and stew slowly until done.
3
Cover them tight and stew slowly until soft, stirring them occasionally.
4
Mix and stew slowly, in the vinegar for two hours.
5
Let the whole stew slowly about three hours, or till every thing is tender.
6
Cover them with boiling water, and let them stew slowly for about an hour.
7
Cover the saucepan, and stew slowly a half hour.
8
Let them stew slowly for an hour, closely covered.
9
Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste.
10
Cover it, and let it stew slowly till it is soft enough to mash to a marmalade.
11
Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender.
12
Add sufficient water to keep it from burning, and let it stew slowly till the meat is quite tender.
13
Set the pan over coals, and let the mushrooms stew slowly for ten minutes, keeping the pan well covered.
14
Heat one tablespoon goose or soup drippings, brown in this an onion cut fine, add the cabbage and stew slowly, keep covered.
15
After it begins to fry, pour in enough water to half cover the meat; season with pepper and salt; cover, and stew slowly.
16
Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water, cover up tightly and stew slowly.
