Add pure spring water and stew gently till you burst your buttons.

Pour on the water; heat slowly, and stew gently two hours.

Peel and cut up the apples and onion, stew gently with a little water.

Clean, chop up, and stew gently in a little butter.

Cover with a lid that fits close and stew gently, adding water when necessary.

Let it stew gently, until the chicken falls apart.

Allow them to stew gently until they are soft.

Barely cover with water, and stew gently until tender.

Cover the pot, stew gently for an hour, watching that the water does not sink too low.

Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked-aboutan hour.

Fill up with the mushroom force and stew gently in brown sauce flavored with a bunch of herbs.

Let the whole stew gently together for an hour and a half, or till all is thoroughly done, skimming it frequently.

Let the whole stew gently for an hour longer, and then send it to table in a deep dish, with the gravy about it.

Put the udder into a stewpan with sufficient water to cover it; let it stew gently till quite done, when take it out to cool.

Stew gently with a few splashes of water till soft.

Stew gently fifteen minutes, stirring once or twice.