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Soup, Stew and Hash – 18th Century Soldier Cooking S1E4

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[UltraVid id=250 ][Music] so today we’re gonna take a common soldiers ration and we’re gonna turn it into three different meals a soup a stew in 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’ve prepared in an eighteenth-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 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’ve got three pints for the stew 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 and a little bit of fat I’m 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 in time I got a little bundle here that I’m gonna throw in you don’t 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 [Music] we’re gonna let this simmer for another 15 minutes [Music] 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 give this beef in there without losing any of it 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’ve 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 us 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 [Music] 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 will 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 follow us on Facebook [Music]

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