Hello chaps, while revising I've had a lot of time on my hands and have had to cook for myself. I've been having a crack at some reenactment recipes which I figured I'd share with you guys! First up is the standard fare for the French Poilu of the First World War Rata de "Singe", which loosely translates to monkey stew (corned beef issued was branded "Madagascar", and les Poilus assumed that the only meat from Madagascar could be monkey). Many thanks to the 151ème Régiment d'Infanterie de Ligne for the loose recipe.
300g Corned Beef
140g Waxy Potatoes
30g Fresh Carrots, or
30g Dried Vegetables (peas, lentils, turnip, zucchini/courgette)
30g Navy/Haricot beans
Water (amount can vary, but enough to boil the ingredients in)
Between 0-500ml Red Wine (optional, the average Poilu tended not to cook with his pinard ration, though it is not unheard of)
1 Bay leaf
Salt and Pepper to taste
1. Throw it all in a pot, bring to boil, and leave to simmer for several hours.
2. Plate up, enjoy with a splash of pinard, a cup of jus (coffee), or a tot of Eau de Vie from the regimental cooperative.
I'll post whatever I decide to cook tomorrow, might be something ACWy. If anyone has any recipes or pointers please do share no matter the period, I do quite fancy some medieval or Napoleonic grub to have a crack at!