71. Bring to a boil, and reduce heat to a moderate simmer, so that the surface bubbles but does not boil. 72. Bring to a boil, and reduce heat to medium low. 73. Bring to a boil, reduce heat and simmer several hours. 74. Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. 75. Bring to a boil, then cover and reduce heat to a simmer. 76. Bring to a boil, then reduce heat to low, and simmer until carrots are just tender. 77. Bring to a boil, then reduce heat to low. 78. Bring to a boil, then reduce heat to medium and simmer until shellfish opens, stirring occasionally. 79. Bring to a boil, then reduce heat to simmer. 80. Bring to a boil, then reduce heat to very low. |