Steaming and Puréeing Lobsters

pressure), steam continuously if young ; twenty minutes if old or very heavy lobsters steam from thirty to thirty-five minutes ; when done cool slowly, and if not ready to use keep in a cool, even temperature, if you desire to keep the lobster meat longer than thirty-six hours. If for salad cover it with vinegar, if not for salad cover it with melted butter or new lard. NO. 3.--PUREE OF LOBSTER. Put four quarts of veal or chicken broth in a tin-lined pot that holds at least ten quarts or more, with all of the stringy and cast aside por- tion of lobster you may have in hand, not less than one quart, as much more as you have on hand. (It is always better to have puree or bisque of lobster when you are handling a large number of lobsters for some other purpose, as you can then make a most rich and elegant puree or bisque at a really insignificant cost,) With two medium sized white onions cut up one-half small carrot, one bunch of parsley, one-half bunch of cherville, tops of five or six stalks of celery, or ten drops of celery bitters, or extract, the head and body of from twelve to twenty-four lobsters, two quarts of milk, one-quarter pound of butter, cover pot tight and cook gently one hour, add one quart of broth and one quart of 64 300 WAYS TO COOK milk, one pinch of mace, salt and red pepper to taste, cook gently 2 hours longer with an ordinary skimmer remove everything from the broth that the skimmer will catch, then push pot over brisk fire, whip yolks of ten eggs into one quart sweet cream, and one-half cup cornstarch, turn it into lobster broth, stirring all the time for three minutes; add one quart Madeira, whip in 'well, strain through puree sieve or china cap. Serve with croutons and crushed dry lobster coral (eggs). The above will serve for course service, lunch or dinner, thirty-five or forty persons. NO. 4--BISQUE OF LOBSTER. A bisque of lobster is a puree of lobsters complete in every detail as given in receipt No. 3, with the addition of ground or mortered lobster meat when ready to serve and the use of white wine instead of Madeira. NO. 5.--STEWED LOBSTER, PLAIN. For each portion desired place one claw and one-half tail of lobster meat in saute pan or chafing dish, season with salt and red pepper, cover with chicken broth or consomme (chicken broth is better). Heat thoroughly, pour off broth and cover with cream sauce and serve, garnish with chopped parsley and croutons. NO. 6. -STEWED LOBSTER, VIRGINIA STYLE. For ten covers, course service, place the tail and claw meat of five medium sized lobsters in a saute pan, cover with chicken or veal broth, add AND SERVE SHELL ElSH. 65 one large white onion diced, one quart Parisienne or diamond cut white potatoes, five medium sized sweet potatoes, cut four times the size of white potatoes, one teaspoonful sweet marjoram, two teaspoonfuls chopped parsley ; cook briskly twenty-five minutes, add three ounces of butter, thicken and serve at once. NO. 7.--STEWED, NEW ENGLAND STYLE. Prepare and heat the same as in receipt No, 6, then add cream sauce and macedoine, serve at once. NO. 8.--SAUTE LOBSTER A LA ROYAL. Saute as many portions of lobster as you wish to serve (one-half tail, one claw and one teaspoon- ful of lobster fat is a portion) in butter, add Royal sauce, garnish with crushed lobster coral and serve. NO. 9.--SAUTE LOBSTER A L' IMPERIAL. Prepare and serve the same as saute lobster a la Royal (see receipt No. 8), the only difference being that you use Imperial sauce instead of Royal. NO. 10.-- LOBSTER SAUTE A LA RHINE. Prepare and serve the same as lobster a 1' Im- perial (see receipt No. 9), the only difference being that you use white wine sauce instead of Imperial. NO. IX.--LOBSTER EN TIMBAL, AMERICAN STYLE. Prepare a saute of lobster, any style you fancy, 66 30O WAYS TO COOK and 1111 liot timbal shells and serve at once. If you use lobster saute a la Royal you will have timbals of lobster a la Royal. If you use saute of lobster a 1' Imperial, you will have timbals of lobstei- a 1' Imperial, (itc. (See page 17, receipt No. 13, how to make timbal shells,) NO. I2.--FRICASSKH OF LOBSTER. Put the lobster meat of the tails and claws of three medium sized lobsters in saute pan or chafing dish, with two tablespoonfiils fat and three ounces of lobster buttei', saute to light brown, add two tablespoonfuls dry flour, salt and pepper to taste, cook throe minutes, stirring all the time, add one (^uait heavy new cream, cook four minutes and serve at once, garnish with chopped parsley and lobster coral. The above is foi' six portions. NO. 13.--CURRY OF LOBSTER WITH RICE. Place as many portions of lobster as you have persons to serve, in saute pan, or chafing dish, with half teaspoonful curry sauce, and one tablespoonful boiled or steamed ]-ice to the portion, heat and serv^e on toast. NO. 14.--LOBSTER A LA B0RDI<:LAISE. Prepared, cooked niul served the same as oysters a la Bordelaise ; the only difference, use lobster instead of oysters. (See receipt No. 73 in oyst(;rs.) NO. i5.-lobstj:r stivWei) in cream. Cut lobster, meat, tail and claws, in inch blocks, AND SHRVK SIIHLL I'ISH. 67 place in stew pan with new cream over rapid Ixvit: open coal tire, gas oi- steam ; season with celery salt and red pepper, cook four minutes and serve. NO. 16.- PLAIN, BOri.ICD IN SIIKU.. COLD, WITH TARTAR SAUCK. Take a medium sized lien lobster, nine to twelv(; indues long, cut exactly in half down the back fi'om tip to tip, detach bla<'k cord in center of meat, place on a large coUl ])latter, decorates with young watercress and half-scalloped lemon. Serve with Tartar sauce on tlie side. NO. 17.-- PLAIN B0ILP:D IN SHIvLL, VINAIGRl'TTIC SAUCIC J'repa,r(^, d(H;orat(^ and serve tlu; same as in re- ceipt No, K), vinaigrotto sauce on tlie sidci. NO. IS.-- PLAIN BOILlvD, IN SIIlvLL, COLD, WITH CHILI SAUCK. Prepare, decorate ami serve th(> same as in i-eceipt No. 1(). Chili saucu; on the side. NO. 19.--PLAIN boilp:d lobstj':r in vSiiicll, cold, WITH MAVONNALSlv DRICSSINCL Prepare, decorate aiul serve the same as in receipt No. 10. Serve mayonnaise on th(^ side. NO. 20.-- PLAIN BOILLI) L0BSTP;R, HOT, WITH SAUCK PIQUANT. Prepare, decorate and swi-ve same as in receipt No. 10, hot instead of cold. Serve sauce piquant on the side. 68 300 WAYS TO COOK NO. 21.--PLAIN BOILED LOBSTER, HOT, WITH SAUCE MAITRE D' HOTE. Prepare, decorate and serve the same as in re- ceipt No, 16, hot instead of cold. Serve sauce Maitre d' Hote on the side. NO. 22.--PLAIN BOILED LOBSTER, HOT, WITH SAUCE BERNAISE. Prepare, decorate and serve the same as in receipt No. 16, hot instead of cold. Serve Bernaise sauce on the side. NO. 23.-- DEVILED LOBSTER IN THE SHELL. Prepare, cook and serve the same as deviled oysters in the shell; use lobster instead of oysters. (See receipt No. 75 in oysters.) NO. 24.--DEVILED LOBSTER, CLUB HOUSE STYLE. Prepare, cook and serve in the same manner as deviled oysters, club house style; use lobster instead of oysters. (See receipt No. 77, oysters.) ' NO. 25.--LOBSTER BUTTER. Take sufficient white string lobster meat (the kind not good for other purposes) lobster fat, and coral or eggs, to make one pint, and grind it fine in a meat cutter or hash it fine with a cleaver or heavy knife, place the ground or hashed lobster, one pound of creamery butter, one teaspoonful salt, one-eighth teaspoonful red pepper and two teaspoonfuls dry English mustard in a wooden bowl or morter, if you have one, and with a AND SERVE SHELL FISH. 69 potato masher rub and knead until all of the ingredients become as smooth as the butter originally was; place the lobster butter in a china dish or bowl, and put in a cool place at least four or five hours before using. Lobster butter made after the above directions if kept in a temperature of forty or less degrees, will keep pure and sweet a week or a year. It makes a delicious butter or dressing for broiled lobster and all kinds of broiled fish, hot or cold, and a most delicious butter for sandwiches. NO. 26.-- LOBSTER A LA NEWBURG. For every portion of Newburg you wish to serve add one gill of Newburg sauce, heat over a quick fire in saute pan or chafing dish, stir gently but continuously until hot. Serve im- mediately. NO. 27.-- LOBSTER A LA DELMONICO. Prepare, heat and serve exactly in the same manner as you would lobster a la Newburg, using Delmonico sauce instead of Newburg. (See receipt No. 2(i.) NO. 28.--LOBSTER A LA BOOTHBY. Prepare and heat the same as lobster a la Newburg, using Royal sauce instead of Newburg. Serve on toast, garnish with croutons, dipped in chopped parsley. (See receipt No. 26.) NO. 29.-- LOBSTER A LA BRENNON. For every portion desired (a portion means JO .300 WAYS Ta COOK when used in connection with any of these receipts enough for one person) place in a saute pan or chafing dish one gill of inch pieces of lob- ster meat, one-half ounce butter, one tablespoonful chopped celery, three sliced French mushrooms, twelve oyster crabs (live), one pinch of salt, pinch of chopped parsley, one tablespoonful Chili sauce, cook ten minutes, then add one-half gill brown sauce and one tablespoonful sherry wine; cook four minutes longer and serve on dry toast or puff paste crouton. NO. 30.--LOBSTER A LA FLOCKEY. For every portion desired place in a saute pan or chafing dish the meat and fat of one-half medium sized lobster, with one-half gill Espag- nole sauce, one tablespoonful macedoine, one teaspoonful blanched celery, chopped, one teaspoonful chopped white meai; of chicken, four thin strips of boiled beef tongue, one tablespoonful tomato sauce, or tomatoes; season with salt, white pepper and chopped parsley; cook ten minutes and serve on toast, with border boiled or steamed rice. NO. 31.-- LOBSTER A LA RUSS. For every portion desired place in a saute pan one gill inch pieces of lobster meat with one-half gill cream sauce, one-half gill macedoine, and one-fourth teaspoonful chopped parsley cook ; five minutes and serve on toast or puff paste crouton. AND SERVE SHELL FISH. NO. 32.-- BROILED LIVE LOBSTER. Piace a large or small lobster, as you wish, alive, on a table or meat block, belly down, spread the tail straight out, full length, and with a sharp, heavy knife start from the head and cut it straight down the back to the end of the tail, dividing it in halves ; detach the claw from each half and crack them, place the lobster between an ordinary grilling iron and place it over a strong open fire, shell down first; broil until done and serve with either drawn butter, Maitre d' Hote sauce, Tartar sauce or lobster butter; garnish with baby cress. NO. 33.-- BROILED LIVE LOBSTER, STUFFED. Prepare and broil exactly as broiled live lob- ster in receipt No. 32, Broil twelve minutes, then remove from the grilling iron and place on a dish or pan, shell side down; when cool enough to handle fill body shell (be careful not to remove meat in the tail shell) one inch above the top. Take all the stringy meat and fat of the lobster, one ounce cooked lean ham, six French mush- rooms, one boiled beef bread, one-eighth small white onion, grind or hash fine, add a pinch of parsley and salt, two tablespoonfuls Chili sauce and one tablespoonful Lea and Perrin sauce. Mix all well together, place in oven and cook until golden brown, ifc usually takes about fifteen minutes in hot oven; serve with drawn butter sauce. NO. 34-- LOBSTER CUTLETS, CREAM SAUCE. Lobster cutlets are made and cooked in the 72 300 WAYS TO COOK same manner as oyster cutlets; use lobster instead of oysters, serve with cream sauce. (See receipt No. 79, in oysters.) NO. 35.--LOBSTER CUTLETS, CARDINAL SAUCE. Made, cooked and served in the same manner as in receipt No. 34, lobsters. Form cutlets, lob- ster shape, and serve with Cardinal sauce. NO. 36.-PATTI A LA CREAM, Cut lobster meat in inch pieces, heat in cream sauce, fill puff paste patti shells and serve gar; nish with chopped parsley. NO. 37.--PATTI A LA TERRAPIN. Prepare and ?erve the same as in receipt No. 36. Heat in terrapin dressing instead of cream. Garnish with thin sliced truffles. NO. 38.--CLAWS, FRENCH FRIED, WITH BACON. Dip lobster claws in thin egg batter, (oyster batter will do if you have any on hand) dry in flour and fry in new lard or olive oil, drop two thin slices of bacon in the hot lard or oil, for every portion to be served, at the same time that you do the lobster, when the bacon is done, drain lobster and bacon one minute, place both on plalter. season with butter, salt, white pepper and Lea and Perrin sauce, place in hot oven for three minutes and serve. NO. 39.--LOBSTER CLAWS A LA MARYLAND. Prepare and cook the same as in receipt No< AND SERVE SHELL FISH. 73 38, serve with cream sauce, garnish with fried diamond or crescent shaped hominy, tipped with chopped parsley. NO. 40.--CLAWS BRAISED A LA GERMAIN. Place the claws in saute pan or chafing dish with a little butter, braise first one side and then the other, about ten minutes, then add chopped leeks, chives, mushrooms, parsley, and sweet potatoes; cook ten minutes and serve, NO. 41.--LOBSTER SALAD. Cut the stringless meat of lobster in inch pieces, and bleached celery in one-half inch pieces, mix lobster and celery, two-thirds lobster and one-third celery. Mix in mayonnaise and serve. 74 300 WAYS TO COOK HAllD SHELL CIIABS. NO. I.--HOW TO COOK. Place in live steam, or boiling water, with plenty of salt, and a little white wine vinegar ; cook hard for twenty minutes. Dead crabs are never fit to cook. NO. 2.--HOW TO PICK CRABS. After the crab has thoroughly cooled simply cut the body in half and crack the claws, pick out all of the firm white meat and fat; throw every thing else away. NO 3.-- PUREE OF CRAB Puree of crabs is prepared, cooked and served in the same manner as puree of lobster, use crab meat instead of lobster meat. (See receipt No. 3, in lobsters.) NO. 4. -CRAB SALAD, MAYONNAISE DRESSING. Mix fine chopped white celery, one-third as much celery as you have of crab meat and dress with Mayonnaise dressing when ready to serve. NO. 5.-- CRAB SALAD, FRENCH DRESSING. Prepare and serve the same as No. 4, using - AND SERVE SHELL FISH. 75 French instead of Mayonnaise dressing. NO. 6.--CRAB SALAD, BEONAISE DRESSING. Prepared and served the same as No. 4, using Beonaise instead of Mayonnaise dressing. To make Beonaise dressing, place four ounces of butter in a tin-lined saute pan with two table spoonfuls of flour, one tablespoonful dry English mustard, one-half tablespoonful salt, pinch of red pepper; cook five minutes, add one quart of white vinegar, cook five minutes, add one pint of cream ; cook three minutes, add two tablespoonfuls sugar and yolks of six eggs, cook six minutes, stir often, turn in china bowl to cool before using. NO. 7.--DEVILED CRABS A LA CREAM. To devil one dozen crabs a la cream, place two ounces of butter, two tablespoonfuls of dry flour, salt and white pepper to taste, one-half teaspoon- ful dry mustard, one-half teaspoonful sweet marjoram, pinch of ground mace, three tablespoonfuls Lea and Perrin sauce, cook ten minutes, stirring continuously, add yolks of two eggs, one teaspoonful chopped parsley and one-and-a- half pints cream, cook five minutes, mix in crab meat, when cool fill into well cleaned and dry shells, oiie-half inch above the top, bread ard cook the same as a croquette. Serve one to the portion. NO. 8.--DEVILED CRABS, BALTIMORE STYLE. Mix the crab meat with bread crumbs, pepper, 76 300 WAYS TO COOK salt, butter and cream ; fill shells same as in receipt No. 7. Sprinkle green bread crumbs lightly over top, little butter and chopped parsley, Place in hot oven and brown quickly; serve one to the portion. NO. 9.--MINCED CRAB MEAT ON TOAST. Saute the crab meat in saute pan or chafing dish with butter and cream, season with pepper and salt and serve on toast. NO. 10--CRAB CUTLETS, SAUCE A L' ARMANDE. Make, prepare and cook the same as lobster or oyster cutlets, use crab meat, instead of oyster or lobster, serve with a 1' Armande sauce. NO. II.--CRAB CAKES, BUTTER SAUCE. Make a stiff, rich cake, batter thin, mix in enough crab meat to make stiff. Cook on gridiron or in a smooth bottom fry pan same as griddle or pan cakes; serve with drawn butter for break- fast or lunch. NO. 12.--PATTI A LA CREAM. Prepare and serve same as lobster patti, use crab meat instead of lobster. NO. 13.--CRABS EN CROQUETTE. Prepare, cook, and serve in the same manner as lobster or oyster croquettes, using crab meat instead of oyster or lobster. NO. 14.--CRAB, MODI D' KANE. Take a richly prepared crab salad a la Beonaise, AND SERVE SHELL FISH. 77 and fill into cleaned and polished medium size crab shells, garnish on top with sliced truffles, whole anchovies and petite gherkins. Place in ice chest or refrigerator from two to six hours and serve one to the portion. NO. 15.-- CRAB FARCI A LA CROUTON. Make a farci of crab meat, fill it into a vol au vent shell, place it in a hot oven and brown quickly. Serve with Royal or Madeira sauce. Farci of crab is made by adding to one pint crab meat one-fourth pint of cream, one tablespoonful chopped mushrooms, one teaspoonful chopped parsley, one blanched sweetbread, chopped, one tablespoonful chopped celery, two ounces of butter, pepper and salt ; cook fifteen minutes and cool before filling in shells. NO. 16.--CRAB BUTTER. Prepared and made in the same manner as lobster butter. (See receipt No. 25 in lobsters.) NO. 17.--CRAB SANDWICHES. Spread tliin sliced and crust trimmed sandwich bread with crab butter and place between two slices a layer of white lettuce, a layer of crab meat and a layer of thin sliced white meat of chicken. Serve for lunch or tea. 78 30O WAYS TO COOK OYSTEK CliABS. NO. I.--OYSTER CRABS, PLAIN. Oyster crabs intended for use the same day when secured alive place in clear cold water and keep in a oool place ; if you desire to keep them longer than eight or ten hours blanch them rinse well and put away in clear cold water and a little salt. NO. 2.--OYSTER CRAB SALAD, FRENCH DRESSING. Made and served in the same manner as lobster salad. (See lobster salad, French dressing,) Serve with French dressing. NO. 3.--SALAD, MAYONNAISE DRESSING. Made and served in the same manner as re- ceipt No. 2, Mayonnaise instead of French dressing; do not mix in dressing until ready to serve. NO. 4.--STEWED OYSTER CRABS IN CREAM. Braise oyster crabs (alive) in butter, season, and add sweet heavy cream, cook until cream comes to a boil ; remove from fire immediately ; garnish with parsley and crouton. NO. 5--OYSTER CRAB OMELETS. Take from twenty-five to forty live oyster AND SERVE SHELL FISH, 79 crabs for every portion, or person, you wish to serve, and blanch them in boiling water, drain dry, and add to every twenty-five or forty oyster crabs one half gill heavy cream sauce, heat hot, and place as much of the crabs and sauce as you can inside of a three egg, plain omelet, place on a long dish or platter, pour balance of crabs and cream sauce around edge of omelet, sprinkle with chopped parsley and serve quickly. NO. 6--BROILED OYSTER CRABS. Grease with butter a cake or oyster griddle, and place the crabs on the same over strong heat, broil two minutes and turn; broil on reverse side two minutes and serve on toast, with drawn butter or Madeira sauce. NO. 7.--OYSTER CRAB PATTI. Saute oyster crabs in either Cream, Royal, Newburg, Delmonico, or Imperial sauce, and fill into patti shells. NO. 8.-- OYSTER CRABS EN COQUELLE. Prepared, made and cooked in the same man- ner as oysters en coquelle. (See receipt No. OO in oysters.) NO. 9.--OYSTER CRAB SAUTE A LA ROYAL. Saute live crabs in Royal sauce ; serve in in- dividual tureen. NO. 10.--OYSTER CRAB SAUTE EN CASE. Saute oyster crabs in either Newburg, Imperial 8o 300 WAYS To COOK or Delmonico sauce and serve in ornamental maschia cases. NO. II.--OYSTER CRABS A LA NEWBURG. Saute in butter and serve with Newburg sauce. NO. 12.--OYSTER CRABS EN TIMBAL. Saute in white wine sauce and serve in timbal shells. (See receipt for timbal shells.) NO. 13. -OYSTER CRAB FARCI EN SWEETBREAD. Blanch as many sweetbreads as you have persons to serve (beef breads will do) and place them one side to cool, cut a hole in each sweet- bread take the sweetbread that you dig out of ; the hole, hash it up with three French mush- rooms, one- half teaspoonful braised onion and twenty oyster crabs ; mix well together and stuff sweetbreads, sprinkle with bread crumbs (green crumbs) place in roasting pan and submerge in celery tops, pot herbs and parsley, coat well with butter, cook gently one hour ; serve with a Bernaise sauce. NO. 14.--CANOPY A LA LORENZO. For every person whom you wish to serve place a crouton of toast or puff paste in a butter greased pan, set aside, while you count out fifty oyster crabs for each portion, and to every fifty oyster crabs add one tablespoonful chopped crab meat, one-fourth truffle, one tablespoonful hashed white chicken meat, pinch of parsley, pinch of salt and white pepper, and one tablespoonful of AND SERVE SHELL FISH, 8r heavy white or cream sauce, mix well together ; after cooling for an hour or so, build bell shape about three inches high on top of croutons, dust lightly with green bread crumbs and coat with melted butter, place in quick oven and brown ; serve at once with bleached celery or baby cress. The above is a most delicious entree and very pleasing to the eye. NO. 15.--OYSTER CRABS IN BUTTER. Take five hundred oyster crabs and one-half pound creamery butter, one- half teaspoonful of celery salt, pinch of red pepper and one- half teaspoonful chopped parsley ; with a heavy po- tato masher knead in wooden bowl or morter, until all is as smooth as the butter originally was place in a china bowl or dish and keep in a cool place good ; to use on broiled oysters and all kinds of broiled game or fish or sandwiches. NO. 16.-- OYSTER CRABS ALA CHERVILLE. Saute oyster crabs (alive) in butter, chopped cherville and parsley, season with celery salt and white pepper ; serve on toast with cream dress- ing or sauce. 82 30O WAYS TO COOK SHPvTMPS, NO. I.--HOW TO COOK AND SHELL SHRIMPS. Place the shrimps in boiling water to which you have added salt and a little vinegar, boil briskly for about twenty minutes, place under running water (cold) for about two minutes, then strip off �,hell in about the same manner as m you would a boiled chestnut ; keep a temper- ature at or below forty degrees if your ice box or refrigerator does not register so low ; cover with melted lard after thoroughly drying, they will keep pure and sweet (if the lard is pure) for an indefinite period of time. NO. 2.--SHRIMP SALAD. Made and served in the same manner as lobster salad (see receipt No. 41 in lobster). Dress the shrimps whole with either French or Mayonnaise dressing. NO. 3.--BLANCHED SHRIMPS IN BUTTER. Place the shrimps in saute pan or chafing dish with a little butter and either hashed parsley, chives, or cherville, brown and serve. NO. 4--SHRIMPS STEWED IN CREAM. Saute shrimps in butter and dust dry flour, Avhip yolk of one egg in one gill of heavy cream AND SERVE SHELL FISH. 83 for each portion, add to shrimps, cook two minutes, season with white pepper, salt and pinch of grated nutmeg. Serve in individual tureen or soup plate. NO. 5.--BROILED vSHRIMPS, DRAWN BUTTER. Broiled shrimps are cooked and served in the same manner as broiled oyster crabs (see broiled oyster crabs) for broiled shrimps. Put a few drops of Lea and Perrin sauce and a few drops of lemon juice in drawn butter. NO. 6.--BROILED A LA DIABLE. Prepare and broil in the same manner as oyster crabs ; served on toast with Devil sauce. NO. 7.--SHRIMP BUTTER. Prepared, made and preserved in the same manner as lobster or crab butter. (See lobster butter, receipt No. 25.) NO. 8.--SHRIMP SANDWICHES. Refer to receipt No. 17 in crabs and follow the directions given therein for making sandwiches ; use shrimps instead of crabs. 84 300 WAYS TO COOK SAUCES. NO. I.--A L' AEMANDE. Break the bones of a small veal knuckle and place it in a large tin lined pot with one pound of salt pork cut small, three large white onions cut up, one small carrot cut up, one bunch of parsley, one large bunch of pot herbs, one-fourth grated nutmeg, one-half pound butter, one pint of raw tomatoes, cook gently one-half hour, add one and a half pounds of dry flour, cook gentl> one hour (stir often so as to prevent the ingredients from hanging to the bottom of the pot).