Boilerbrothearly1900s Recipes

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BOILER BROTH - EARLY 1900'S



Boiler Broth - Early 1900's image

From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time.

Provided by ImPat

Categories     Stocks

Time 5h45m

Yield 2 litres, 8 serving(s)

Number Of Ingredients 10

1 whole chicken (large boiling fowl specified)
salt and pepper
1 onion
1 carrot (peeled)
1 leek (roughly chopped)
2 celery ribs (roughly chopped)
6 black peppercorns
1 bay leaf (dried)
3 parsley (stalks)
1 sprig thyme

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.

CLASSIC BOLOGNESE



Classic Bolognese image

I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons EVOO
4 tablespoons butter
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 ribs celery with leafy tops, finely chopped
4 cloves garlic, peeled and finely chopped or grated
1 bay leaf
1/4 pound meaty pancetta, finely chopped
1 pound ground beef (80 to 85 percent lean)
Kosher salt and freshly ground pepper
1 scant teaspoon ground white pepper
About 1/8 teaspoon freshly grated nutmeg
A quarter to a third of a 750-milliliter bottle of white wine
2 cups whole milk
One 28-ounce can diced or crushed Italian tomatoes
1 cup beef bone broth or stock plus 1 cup to reserve
1 small chunk cheese rind from Parmigiano-Reggiano, optional
1 pound egg tagliatelle or pappardelle
Freshly grated Parmigiano-Reggiano, for serving
A handful of fresh basil, leaves torn

Steps:

  • Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
  • To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
  • Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
  • Serve pasta in shallow bowls with a little torn basil.

CLASSIC BRIGADEIROS RECIPE BY TASTY



Classic Brigadeiros Recipe by Tasty image

Here's what you need: butter, sweetened condensed milk, cocoa powder, chocolate sprinkle

Provided by Robin Broadfoot

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4

1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cocoa powder
1 cup chocolate sprinkle, as needed

Steps:

  • In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
  • Pour onto a greased plate, then chill for 1 hour.
  • Shape and roll the chilled mixture into balls.
  • Roll the balls in chocolate sprinkles.
  • Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 34 grams

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