Eating like an ANZAC

Here is a topical recipe for you. When I first joined the Army back in the late 1980's we were still supplied with food very similar to that used by ANZAC soldiers since the First World War era. Among other items we had cans of "wet" food such as meat and vegetable stew, corned beef, and beans and franks. I came across a recipe recently that was an exact copy of one of the meals we commonly used to make for ourselves while out in the "field". We used to go and buy the vegetables you put into it and added a new twist Tobasco sauce. This recipe dates from 1915, and was in a book I am reading about the Great War. It had obviously been passed down through generations of soldiers. Here it is: Trench stew Preparation Time: 5 minutes Cooking Time: 15 minutes Number of servings: 3 - 4 Serving suggestions: For authenticity, allow to cool and serve with a cup of stewed tea (mud and flies optional) trenchstew Ingredients •1 turnip (or parsnip/potato) •2 carrots •Small tin corned beef •¼ stock cube •one or two biscuits (optional: WW1 Army biscuits were so hard you had to break them up with a stone or the butt of your rifle. They were a cross between a digestive biscuit and a cracker) •1 pint of water Method 1.Put the water on to boil 2.Slice up the turnip and carrot 3.Add to the boiling water 4.Add the stock and stir then leave for 10 minutes 5.Mash up corned beef and add to the mixture 6.Add the biscuits and stir (optional) Give it a try, it is actually very tasty!