Boiler Broth Early 1900s Food

CUBAN SANDWICH

Steps:

• To make the Cuban Roast Pork: Mash the garlic and salt together using a mortar/pestle.
• Place the mash mixture in a small bowl; add in oregano, onion, and sour orange juice; mix thoroughly.
• Heat oil in a saucepan over medium heat; add in the mash mixture and whisk to blend.
• Remove from heat and set marinade aside.
• Pierce the pork roast with a sharp knife or fork.
• Set aside a small amount of the marinade for use during the roasting period.
• Pour remaining marinade over the pork, cover, and refrigerate 2-3 hours.
• Preheat oven to 325°; remove pork from marinade and place on a rack in a roasting pan.
• Sprinkle reserved marinade over pork.
• Roast until completely cooked and a meat thermometer registers 160° (about 20 minutes per lb).
• Baste occasionally with the pan juices.
• Remove pork from oven and let rest for at least 20 minutes before thinly slicing the meat.
• Bring remaining pan juices to a boil and simmer until juice is reduced by half; use this juice to sprinkle onto the meat in the sandwiches.
• To make the sandwiches: cut the bread into 4 sections, each about 8 inches long; slice these sections in half horizontally; spread butter on the inside of both halves.
• Generously layer sandwiches with filling ingredients in the following order: pickles, roasted pork, ham, and cheese.
• Spread with the optional mustard or mayonnaise if desired.
• Preheat a pancake griddle or large skillet.
• Lightly coat hot griddle or skillet with cooking spray; add in the first sandwich (make sure that your griddle or skillet is not too hot or the crust will burn before the cheese melts).
• Place a heavy iron skillet on top of the sandwich to flatten it (you want to smash the sandwich, compressing the bread to about a third of its original size).
• Grill the sandwich for 2-3 minutes on each side, until the cheese is melted and the bread is golden.
• Repeat the process for each sandwich.
• Slice each sandwich in half diagonally and serve.
• Note--Additions like Genoa salami, mayonnaise, lettuce, tomato, and onion have become popular in the past forty years but are considered heresy by purists; in the old days, the sandwich was brushed on the outside with a small amount of pork drippings.

BOILER BROTH - EARLY 1900'S

Steps:

• Preheat oven to 180°C.
• Pat the skin of the chicken dry and season with salt and pepper.
• Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
• Peel the carrot and roughly chop the leek and celery.
• Place the chicken and remaining ingredients into a large pot and cover with water and bring to the boil and skim off any scum that forms and then cover and simmer very gently for up to 5 hours.
• It will make your house smell wonderful.
• Strain into a large bowl and allow to cool.
• Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
• SERVING SUGGESTIONS - the rich flavour of the wonderful broth makes a meal in itself, shred meat from the breast and throw in a handful of noodles and fresh herbs for a bowl of sublime chicken noodle soup.

CHOCOLATE KAHLUA SKOR TRIFLE

Steps:

• Prepare vanilla pudding mix per box instructions adding Kahlua and refrigerate overnight.
• Perpare chocolate cake mix per box directions in 2 round cake pans.
• Cool and cut each round cake to create 4 rounds.
• Break candy bars into small bits.
• Trifle bowl:.
• Carefully lay one cake round on bottom of trifle dish.
• Spread thin layer of pudding over the cake.
• Spread even layer of whipped cream over the pudding.
• Layer Skor bits over the whipped cream.
• Repeat in that order for a total of 16 layers.
• Enjoy!
• (Keep in the fridge until your ready to dive in.).

PIG JAM 1850'S

Steps:

• Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
• Preheat oven to 160°C.
• Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
• The pork should be meltingly tender and fat transluce3nt.
• Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
• Pour the juices from the casserold dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
• Seal well with cling film.
• Best eaten in the first few day after making.

OLD FASHIONED COOKIES

Steps:

• Cream sugar and lard until fluffy. Beat in eggs.
• Add milk with vanilla alternately with dry ingredients, and stir to combine.
• Chill for 1 hour before rolling and cutting.
• When ready to bake, preheat oven to 400 degrees F.
• Roll dough 1/8" thick and cut into shapes with cookie cutters.
• Bake on sheets lined with parchment paper for 5 to 7 minutes, until very lightly browned around the edges.
• Store baked cookies in sealed container for 3-5 days before serving.