Delicious lamb stew with leeks and mint, thickened with emmer flour

Buttered toast with a cheese sauce with mustard and ale. Delicious!

Delicate roasted lobster tail with silky beurre blanc sauce

Smoked salmon shaped into beautiful roses with rich crème fraîche and caviar

Anchovy filets and Parmesan on fried toast, which makes for a very salty combination

An early 19th century recipe for mayonnaise, made with tarragon vinegar and gelatin

Tender beef and onions with the medieval flavor profile of spices and vinegar

An extremely bland homogenous mixture of hardtack (clack clack), salt pork, and vegetables

Simple, delicious minced roast beef (in a shepherd’s pie? Scandalous!) filling topped with creamy mashed potatoes

Ancient Egyptian fritters with cardamom and honey

Duck roasted with celery and served with a creamy celery sauce

Pork ribs roasted with a simple and delicious honey and blackberry sauce

Hearty, simple soup that’s reminiscent of spinach

A simple gumbo recipe with okra, beef, ham hock, shrimp, and crab that’s packed with flavor

Braised kangaroo with cloves and black pepper from an WWII Australian rationing cookbook

Boiled pork loin with a delicious, slightly sweet rye bread crumb and cinnamon crust

A thick vegetable and meat stew with suet dumplings

Flaky puff pastry rings filled with sweet preserves

An early version of boeuf bourguignon: A wonderful red wine sauce served with stewed beef

Farro and pork cooked with a wine sauce as it might have been eaten by a Roman centurion stationed at Rome’s northernmost fort in Britain