A thick vegetable and meat stew with suet dumplings

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

A US army recipe from 1946 made with corned beef and just a hint of spices

Crispy and tender pork belly marinated in dill seeds, cumin, lovage, asafoetida, and garum with some optional gilding

Simple lamb curry served with rice, plain pinto beans, and white bread as eaten in Folsom Prison

Simple and delicious marinated roast pork loin with caraway and garlic

Fragrant, bitter, lamb-forward stew made with cardamom, cinnamon, and mastic

A very salty no-cook recipe for SPAM with cream cheese filling

Slow-cooked steaks with tomatoes and onions with mashed potatoes and gravy

Simple and surprisingly flavorful beans that are boiled then baked with red pepper and bacon

A simple canned corned beef and mashed potato pie as it was prepared by British army cooks in World War I

500 year old biryani that is packed with fragrant spices, rich ghee, and fluffy rice

Wonderful baby back ribs marinated with ground coriander and sapa and roasted over onions

Hearty soup made with made-to-last ingredients like canned corned beef, canned peas, and lots of ketchup

Delicious and nostalgic sloppy joes from American school cafeterias of the 80s and 90s

Hungarian goulash (a soup, not a thick stew) from the late 19th century

Complex, delicious rice and egg noodles with shrimp and pork belly

Delicious 19th century beef stroganoff seasoned with allspice

Larded roast venison tenderloin with a delicious wine sauce that would be good on just about anything