Beans cooked with bacon in a tomato sauce with Vienna sausages, as it would have been served from field kitchens in WWII

Roasted Cornish game hen with a deliciously spiced medieval sauce

Classic school lunch Salisbury steak from the 80s and 90s, served with brown gravy

Simple roast pork skewer with seasoned barley meal, as served to Odysseus by the swineherd Eumaeus

Spherical stuffed cabbage with mace and clove, especially delicious with lingonberry jam

Slow-cooked beef in a sweet and sour sauce with a depth of flavor that easily makes it one of my top three Ancient Roman dishes

As described in mid-19th century writings, with stracciatella from burrata, tomatoes, fresh mozzarella, and basil

Simple and delicious pan-fried beef and onion dumplings, as they were enjoyed by Nikolai Romanov, the last tsar of Russia

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

Delicate roasted lobster tail with silky beurre blanc sauce

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

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

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

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