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so today we're gonna take a common
soldiers ration and we're gonna turn it
into three different meals a soup a stew
and the hash the foundation of our stew
and our hash we're going to use salt
pork and the foundation for the stew
we're going to use fresh beef so the
salt pork we're using today is a salt
pork that we prepared in an 18th century
manner when it's time to use the salt
pork you have to soak it you have to
take several hours soak it in water
change the water out I soaked it again
until it's ready to to use if you don't
soak it several times and get all the
salt out is it's inedible so the big
difference between a soup and a stew is
how much water we use when we prepare it
and the first thing we have to do is to
get this water going get it boiling I've
got six pints of water starting boiling
here for the soup and I got three pints
for the stool let's start out with our
soup
while our six pints of water is getting
ready to boil here I'm going to I'm
gonna brown our salt pork in a little
bit of fat you're gonna let this set and
fear a little bit browning this meat
first will release a lot of the flavors
so we're doing this in small batches if
we do too much at once we can't we can't
get it to caramelize properly that
releases too many juices once your
kzassault pork is browned it's time to
dump it in your boiling water if any
scum develops on the surface scrape that
off we're gonna let this boil about 15
minutes now that our soup is boiled
about 15 minutes with the meat in it
it's time to add some other things I've
got some carrots here and some parsnips
we're gonna add those so there's the
carrots part of our parsnips from our
pocket spice kit we need to use a little
bit of salt and pepper good it's also
now a good time to add a bay leaf if you
got it and we've got a little bit of
cider vinegar just a splash or two of
cider vinegar will really set this off
now that we've added these things to our
soup we're going to moderate the fire a
little bit and let it simmer for about
an hour
now that our soup has simmered about an
hour it's time to throw in some cabbage
if we've got it and I've also got a
little bit of rosemary and thyme I got a
little bundle here that I'm going to
throw in you don't to put this stuff in
too soon or or it'll destroy the flavors
many period recipes for soup like this
will call for bread to be cubed up and
tossed in at the end kind of like
dumplings we're gonna let this simmer
for another 15 minutes
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for this recipe I've got about a half a
pound of dried peas here we soak these
overnight so they're gonna be ready to
cook so I'm starting out with about a
half a pound of beef here this should go
really nicely with our peas coating this
meat with flour and then browning it
will help thicken up the stew so now
that our beef is well browned we're
gonna add that to our three pints of
boiling stew water and then we're gonna
add our peas let's get this beef in
there without losing any of it there we
go now we're gonna add the peas so now
that our stew is boiling for about 15
minutes we're gonna add some potato some
onion and some parsnips along with some
salt and pepper we're gonna let that
simmer for about an hour you'll know
this stew is ready when the peas break
down and the stew thickens up and that
really is a matter of how long you've
you soaked your peas if you haven't
soaked them at all this might take two
or three hours but if you soak them it
won't take as long while our soups and
stews are simmering here let's start the
hash
our hash is a fairly simple dish I've
got some finely diced salt pork here
I've already browned this up with some
onion and I'm going to take a couple of
parboiled or already boiled potatoes I'm
gonna dice these up and mash them put
them in with that we also need to add a
little bit of milk to give it some
liquid to work with if you happen to
have some allspice it makes a wonderful
addition to the hash I'm gonna form this
up into patties and fry it in our frying
pan well there we have all three dishes
finished we've got a salt pork soup and
the salt pork really has a wonderful
flavor the saltiness bounced out with
the other flavors actually extremely
good here's our salt pork hash it may
not look great but let me tell you it is
my favorite on the table here the salt
pork very tender just the right amount
of saltiness along with the potatoes and
the onions definitely a favorite so the
last dish here was the the stew this is
the beef and the Pease stew and it
thickened up rather nicely the the peas
add their own kind of sweetness to it
the beef is excellent in here any one of
these things you won't definitely enjoy
all the utensils here all the equipment
we use you can see on our website or in
our print catalog and don't forget to
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