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.