Today, we’re recreating a third class meal from the Titanic. We’re back, and we’re sleeping next to the engines this time. – [Josh] Today’s historic meal is inspired by what the third class passengers ate on the Titanic. The passengers in third class were mainly immigrants headed for a new life in America. They came from a variety of regions across Europe, like Ireland, England, and Scandinavia, and they had very few basic facilities. The cabins held up to ten people, which were located near the noisy engines of the ship, and there were only two baths for everyone in third class. They also ate in their own dining room, and they were served simple but plentiful meals. Today, we’re recreating dishes from this historic dining room. We’ve got roast beef with brown gravy, plum pudding with sweet sauce, gruel, and so much more than gruel, but also gruel. Hey guys, it’s been a year since we’ve done this show. Do you think we still know how to do it? Probably not. Alright, I’m supposed to get into, a costume, and I’m gonna try to do it in an accent, what? ((Laughing)) No, an accent of what? That’s a good question. I’m going to try to do an Irish accent. Is that good? Did I do it? It’s time for Meals of History! Oh my God, she, the, the spirit has overcome her! She can’t control it, she’s convulsing, ladies and gentlemen! She must have the pox of the mind! No, I’m Irish! ((Laughing)) I should have known that with the fiery red hair and the convulsion. What the hell was that? I’m Irish! Didn’t that sound good? That was pretty good. Alright, we’re off to a good start. I thought the lice was just making your legs shake. And if you’re wondering where the lice is to make your legs shake. We got a couple things to get through here. I’m out of breath, man. A year takes a lot out of you. I’m officially middle aged now. Nice, mazel. Thank you. I’m Michael Flatley now. That’s an Irish thing. I want to apologize to Ireland. I’m gonna do things that are really offensive to your beautiful, beautiful, beautiful home. And, I know you’re more than Irish step dancing. You’re a lot more. Wool? – [Emily] We’ll figure out what it is. – Whiskey? – Whiskey! Conor McGregor, Brad Pitt from Snatch was Northern Irish. Colin Farrell. And that is not the same thing. But yes, so I’m gonna try to do Irish, I’ve never tried to do this accent before. We’re gonna see how it goes. I would like for y’all to keep tally for how many times it turns into something else. Because I’ve tried, it’s gone, I don’t know, it’s gone Australian, it’ll go to Scottish, we’ll just have fun with it. Someone get the counter up on the screen. Get the counter up every time, ding it. And we’ll, how many do you think I’ll mess up? How many times? I would say the over under right now in Vegas is 8.5 I think that’s where we’re at. I’m gonna go for about 15, a solid 15. Who the hell are you and how did you get aboard this ship The name’s Mona. Mona Doubtfire. Mona Doubtfire, that’s a family name. Honestly, maybe that’s the best way to remember the accent. Euphegenia Doubtfire, here. Hey! Okay, so if I mess up, I go right back to Mrs. Doubtfire and then we’re back on track. Mona Doubtfire, do you want to know what we’re making right now? Oh, I’d love to know. Sorry. Do you think I should do an Irish accent? No, just hang on. We are making a roast beef. We are making the roast beef from the dinner service on the third class menu. Now, dinner, Mona, this is your biggest meal of the day. Oh, I love it. This is what deep in the future, we’re gonna call this lunch. The names back then meant nothing. You had breakfast, you had dinner, you had tea. And you had supper, and lunch was never even thought about. Supper! This would have been your big midday meal right now. So, roast beef and brown gravy. This is hearty. Third class food. Most of the third class passengers, I imagine you’re an immigrant seeking a new life in America. Oh, no, I’m American. No, I’m Irish. Do you want to hear something crazy? I saw the movie and I thought this is gonna be really dumb, and I’m so sorry. I thought they were just, in America, going to another part of America. What part of a, do you think they were in New York and they were sailing around the Panama Canal to like, L.A.? Yeah. And they were gonna end in Hollywood? I did, because all the main characters had American accents. And so we have a veal shank in here, along with actually some pork snout. The gravy we’re taking inspiration from Auguste Escoffier, very French man. The food for third class was deceptively really good. A majority of passengers on the Titanic, about 700 of the like, 1,300 total passengers were third class, generally immigrants from a lot of northern western european countries. It’s quite the party. Party! And you had people from the Ottoman Empire there, you had people from Hong Kong there. It was like a big old diverse party on the Titanic. And I make a lot of money. What, how do you make money on the Titanic? Well, I’ll just say this. It’s an old ass profession. Like carpentry? There’s a lot of wood involved, yes. ((Laughing)) Okay, so we’re browning off this meat right now and I’m gonna slowly ladle, there’s the jig! I’m gonna slowly ladle stock in here and we’re gonna get that reducing very heavily until we’re gonna strain it. Did you just start step dancing? Is this a new thing for you? No, you want to know something? This is what’s so crazy. I took a year of Irish step dancing. And this is all you got? No, they can’t see my feet. They can’t see how good it is. It is really good. From this view, her feet look incredible. Not the mic. Later on, get the camera back here and I’ll show you. I’ll show you what’s up. We’re making the roast beef. We’re actually using an old method called collaring. This was a way, they had 75,000 pounds of fresh meat on board the Titanic for the entire voyage. That sounds bad. Oh wait, that’s cholera. I sound like a pirate then. Dang it. Surely some pirates were Irish. Ooh, just a. So this is collared beef. It’s almost like corned beef. It was a method of preservation. You would soak the meat in salt, sugar, and what they called claret back then, which is actually a Bordeaux wine. I imagine you’re a drinker. That’s non racist. Non racistly, I imagine she’s a drinker. I’m not, I’m not, offended by that. Good. I was actually wondering where the, the whiskey was. We got, listen, there are over a thousand of bottles of liquor on the Titanic. Go pick one off the wall. It’s all yours. I’ll be right back. I’m gonna start chopping up my herbs. For like, for layering. In this beef. So again, collaring, you would flatten out the meat. You would get a lot of preservatives in it. Alcohol’s a preservative, sugar preservative, salt preservative. And then you’re going to take what they called back then sweet herbs. So we’re doing things like lavender, thyme, chive, mint, and a little bit of rosemary. We’re going to chop this all up, layer it in there. We’re actually going to tie it up and roast it off on a bed of aromatics. What did you pilfer, wench? – Wench? – I freaked out. My mother is only allowed to call me that. Mona, why are you on this ship? Well, because I don’t have much to do. Also, the smoke room. You like the smoke room? Well, they don’t let the women in there. – [Josh] I feel like it would be a great place to recruit carpentry clients, though. Well, they won’t let me in. The bathhouses, though. I’m always around. There were only two baths for all of third class? Yes. How did you navigate that? How? Well, I do a little, thing that, I don’t know if this is politically correct. Well, I’m excited to hear it. It’s called a whore’s bath. ((Laughing)) Hey, speaking of bathrooms, go to Mythical.com buy yourself a lovely salt well, and season your damn food. We also have these lovely aprons. Oh, you gotta, let me see this! Wait, have you never seen this? No! Ooh, this is nice! Season, season your damn food. Alright, stock is reducing nicely. – [Emily] Does it come with salt when you sell it? No, it doesn’t come with salt. You have to buy your own salt. And now the people aren’t gonna buy it because they think you have to buy your own salt. I’m sorry, I’m sorry! They think we’re cheaping you out, alright. I’m gonna get a couple more ladles of stock. What? I’m kidding. You’ll spit in the ones that we sell to people? Listen man, I haven’t, we have not done this show in so long. It’s gonna get weird. We are layering all these sweet herbs in there. The lavender is gonna be really interesting. Mace is a really big spice that was used a lot in English cookery. Okay, I’m gonna go ahead. I’m gonna strain this stock out. No, I’m not. Not yet. Keep it rolling. Keep it rolling. Oh, I like it. Improvising. Emily, what I’m gonna, I’m sorry, Mona. Mona the Irish step dancing. No, it’s Mona Wench Doubtfire. Mona Wench Doubtfire, the Irish step dancing, carpenter. No, I service the carpenters. You service the carpenters! Oh, so you like, make the, you repair their tools. Yes. You do something like this. Hey, you’re catching on. I’m starting to learn. Look at me go. I’m going to go ahead and roll this up. – [Emily] Lots of two by fours. Can you go ahead and tie this really tightly around my meat? – [Emily] Okay, yeah. – [Josh] Have you had any favorite clients on board? Ooh, not yet. No? I came on here to find opportunity. Oh, that’s fun. That’s right. That’s what a lot of people came on the Titanic looking for, especially in third class, looking to come to America for new opportunities. And actually the third class accommodations were a lot better than other ships at the time and that was a huge marketing campaign for White Star Alliance who was competing with another big shipping company, to try and entice people to take their boats. So, most third class passengers on other boats, they didn’t get all this. They had to pack their own food for months, which is nutty. But, the third class food in the Titanic was actually pretty good, and that was. Quit touching me meat! – I just. – Meat, meat? Now I sound like Fat Bastard. I knew that was, give me a ding. – [Josh] Take this. – [Emily] Okay. – [Josh] You’re gonna pop it there. – [Emily] Oh, really? I thought it was gonna go that way. Okay. Now we wanna tightly roll it, and then we’re just gonna – [Emily] You’re gonna go criss cross? – [Josh] I think we can just do one tie here. – [Emily] Okay, I gotcha. And just now, okay, wait, hold on, hold on. Let me run it through, let me run it through. No, I messed it up, I messed it up. I messed it up, I messed it up. – [Emily] That’s not good. Wait, yeah, then this is gonna, here, here, here. Do you want to double knot? – [Josh] No, I don’t think. – [Emily] Do a little bow? – [Josh] But I’m gonna pull it really tightly on three, and you need to get your finger out of there. Okay, okay. One, two, three. Nailed it. We’re so freaking back, Mona! Yeah! God dang it, nothing. Yarr! No! Give it a ding. We got this nicely tied up. All we need is for it to hold together, we’re gonna put some excess salt on the outside. Make sure this is nice and seasoned, again salting meat does help preserve it. This is probably sitting out on a buffet for a long time, again 75,000 pounds of fresh meat in. A buffet! I just wanted to try to say it. Put that there, put that there. Can you? Okay, so we have this is going to roast in a Dutch oven on top of the onions right now, we’re gonna get this gravy straining. Let me wash my hands, because I know the third class, listen, this isn’t me, I’ve just heard the third class passengers are dirty. They were kept completely quarantined, oh, God, I’ve got the lice now, don’t I? They were kept completely quarantined from the first class through literal gates that they could not go through and a lot of it was because of immigrations and custom’s acts, where they were like, hey, you’re gonna spread disease. They had to check us all before, when we came on. That was the most health care I ever got. And then we, if we got off the boat, then you don’t have it anymore. Really? No, cause it’s America. Oh, the health care, yeah. We did just find out that, Annaliese looked this up, that it’s, Euphegenia. Euphegenia. Yeah, which is like a innuendo for huge vagina. Yeah, that was the Robin Williams. Robin Williams made that joke when he, but I think it’s kind of, that’s kind of a stretch. ((Laughing)) Hey, it can dilate. I mean, we’re talking like 19 inches. It’s huge. If you think about it, like, Octomom, like if you think about that, it, just, you know, okay. So, there’s the jig that you’re getting better at it. I can see. I’m just doing higher, higher knees, you know? Which is not what you’re supposed to do. Oh yeah. But I took Irish step dancing for a year, but it was at a community center in Tennessee when I was like 17. And, it was me and my best friend, but mostly it was like divorcées trying to find themselves and stuff in the class. Did you meet any cool divorcées? No, we didn’t really talk to them much. – [Josh] Yeah, that adds up. Alright, so. I farted during the recital. Could they hear you over all the tapping? Yeah, they heard it. No, it’s not tapping. We were soft shoe. Oh, okay. We were soft shoe. If you’re going to fart during Irish step dancing, make sure it’s hard shoe. I farted and everyone heard it and we were going in a circle because we were all like, so then everybody had to like, go through it. Do you remember what you ate beforehand? It smell like eggs or cabbage. I don’t remember, I think I was just too mortified to think about it, but I knew it was bad. Alright, we have the stock strained here. You can see it’s nice and thick, we’re getting some of that extra collagen, the bone marrow completely cooked. – [Emily] Woah, collagen. – [Josh] Yeah, just stick your finger in there and eat it. Use the back of the spoon to dig out the marrow and eat it. Oh wow, I’ve never eaten bone marrow. It’s good. Okay. Oh no! Yeah, just eat that little nuggy. Weird. Yeah, isn’t it? Yeah, it’s like a texture you shouldn’t be eating. She seems mad. I feel like I ate a bowl of oil. Oil? How do you say that in Irish? Oil. Oil. A bowl of oil. I feel like I ate a bowl of oil. I feel like I ate a bowl of oil. I’m so sorry, Ireland! Dags, d’ya like dags? All right, so we have this roux nice and dark. We’re going to take our stock and we’re just gonna add it I’m gonna add half of it, stir it, let that roux come together to thicken it. This is looking a hell of a color right here. Wow, wow, wow. I love color. What else do you love? – [Emily] I love. – [Josh] Oh, crud. And I love men. I messed that up. Who’s the most interesting man that you’ve met on the boat? I think you. Yeah? Yes. That’s very cool. I don’t really know how I got, got here, I just answered a Craigslist ad that said they needed cooks for an exciting voyage. And now I’m here. Oh, well, I charge Five dollars an hour. Five dollars an hour? Tickets are only seven dollars for the whole voyage. The meter’s running. I’m going to go ahead, put the lid on this. We’re going to pop this in the oven. We’re going to roast this until it’s about a 150 internal temp. I don’t think you’re eating a lot of rare meat on the boat. – [Emily] Watch out, the phone’s down there. Down there. What was that? That was like. That was like, Minnesota. We’re running out of people for me to do. But not accents. Nope! – We made the main. – Oh, we’re just scratching the surface, baby! We made the main course of the dinner. We have the roast in the oven. Now we are making dessert for the dinner. This is called plum pudding, which is also known as Christmas “purding”. Christmas “purding”. It’s Christmas pudding. I’m Julia Fox, and this is. And now we’re gonna eat soon. I was Josh Safdie’s muse. ((Laughing)) That is what it sounds like. Plum pudding has no plums in it. It’s also known as Christmas pudding. The first time that recipe appears in print. 1845, Elizabeth Acton. But we are actually taking from a contemporary of Ms. Acton. We are going to, Isabella Beeton, who tragically died at 29 years old. She sounds like my competitor. Beaton. Oh man. Well, there’s no plums in this. They used to call raisins plums. So, that’s what this is. We’re making a raisiny, dark pudding right now. Emily, I mean, Mona, I’m going to need you to add every single thing from there into this bowl and just mash it up. Can you do that for me? Just literally everything out of there? Everything at it. That’s what a British pudding is. Then we’re gonna pop it in this dish and then we’re going to steam it. These are still very popular desserts to this day. Can I say something? Go ahead. There’s a lot of things I can’t do on this show, but measuring things is something I can do. Y’all just pre measure all the stuff. That’s the one thing I can do. ((Laughing)) And then you guys are like, just dump it all in there. You can’t dump, you can measure, but you can’t dump. What is measuring if not dumping? And we’re gonna organize it by size so this dumbass can figure out how to put it in there. I get it. I get it. I just want you guys to know that I can cook some things. I have a college degree. Sure, it’s from Arkansas. Does it count? I think it does. Actually, no. We are adding whole milk and butter to a pan. I’m making what is simply just called sweet sauce. It’s very simple. What’s this bowl for, though? What? That’s the bowl, you mix it in here. Uh huh. And then you put it in there. Then we wrap it in foil, that goes on a water bath, that steams in the oven. I make a sweet sauce, I’m gonna go ahead and strip all the. You could just give me extra things like this just to keep me busy? Kinda. Like you put it in this bowl for a little while. See look at that vanilla. I’m putting the vanilla right into the sweet sauce right here. Thank you, you can, you know, maybe have a better attitude next time, you know? Oh, do not talk to me about my attitude. – [Josh] I’m gonna crack an egg into this bowl and I’m gonna whisk it with flour and sugar. This is gonna act as a thickener for our sweet sauce right here. Oh, these are currants. These are black currants. It’s a lovely little dried berry, very popular in Russian food, actually. We have candied citrus peel growing there, sultanas, which are golden raisins. Dude, just eat that candied citrus peel, man. Ooh, I wanna do it. That’s a fun time. I’m gonna whisk the egg with the sugar. We’re gonna sort of cream this together. Oh, wow. That’s really good. I could just eat that all day. I was gonna whisk it, but then I couldn’t find a whisk, and so I was like, just spoon it. Well, we’re spooning it. Did I tell you that I was seeing, of someone who is, he was polyamorous, or so he said. Jesus Christ, no. He’s not polyamorous, because polyamorous means equal, like all the partners are equal, there’s no hierarchy. But no, he didn’t mean that. I’m tempering the hot vanilla-y milk into the sugar with the egg yolks and flour. This way it’s gonna gently heat up the flour, gently heat up the eggs so we don’t scramble it. What is this? I’m gonna reintroduce that. So this is nutmeg, this is what fresh nutmeg looks like. And, nutmeg has an incredibly high potency to overdose ratio, so don’t try and get high off of it. Oh, I heard about that. Yeah, that was a big fear. But then you just told them that and now they’re gonna go, well, let’s find the limit. Okay, so what do I, I’m gonna do it with this? Back in the bowl, we’re gonna slightly reduce this, cook it down till it coats the spoon, make a nice sweet sauce. Yeah, grate some nutmeg in there. – [Emily] Is that salt? – [Josh] Yeah, salt. We have salt, we have nutmeg, we have all the slivered almonds in here. I’m just gonna go ahead and dump breadcrumbs. Listen, I’m thinking, don’t! This is my only thing! Sorry, I’ve done my tasks! I know you have, but it’s okay that I do things differently! You do great things and you deserve to be loved and that’s what you want somebody to commit! I just, want everybody. I just want someone to commit to letting me do one thing! Sorry, I didn’t realize I was gonna strike a chord here. I just, have you thought about carpentry? I’ve vigorously whisked the sauce. – [Emily] How much of this nut do you want me to? – [Josh] Thickened. Depends how much you’re charging. Oh, I’m always charging top dollar. No, just keep going, keep going, I’ll tell you when. I’ll tell you when. Grate harder. – [Emily] Grate harder? – [Josh] Grate harder, grate faster. – [Emily] Listen, there’s a, I can’t. Twist it a little bit. I can’t do very much. My lower body strength, I’m working on it. Doing squats. Doing squats in my bed chambers. Now I’m Scottish. We’ve added everything in here. We got our brandy, we got our milk. We’re gonna get so high. We got our suet. Suet is kidney fat surrounding a bovine creature. Was very popular, is still very popular, although a lot of people will use hydrogenated oils, but still gives it an incredibly kind of savory, beefy flavor to go along with a whole lot of nutmeg. Borderline a psychotropic dose of. Depending on who’s paying me, I have androgyneric oils. Sometimes I dress up like a man. Oh, okay, that’s normal. Yeah, yeah, yeah. That’s just a fun time for everybody. You know, we’re gonna go ahead and schloop this. Then I strap a 2×4 to my waist. Cause I service the carpenters. Yeah, yeah. What do they call them? The, the pegboards. The pegboards are what they have on the ship? Oh, no, that’s where we hang our jackets. Oh, okay, okay, okay, gotcha. Alright, so we’re gonna. Hey, I was gonna put it in the hole! You haven’t done anything! ((Laughing)) You have done nothing, Mona! Far be it for me to tell you how to run your business, but, I did find a prospective client just a couple hours ago. Ooh, really? There’s a woman down here who looks kind of like you. Her name’s Blanche. First class passenger. You probably weren’t allowed to mingle with her, but her husband, very, very sad. Seems like, his carpentry tools, his ball-peen hammer, if you will. Easy reach. It’s literally called a ball-peen hammer. That’s hilarious. That’s a good one. I haven’t even thought about that one yet. That’s just the name of the tool, but it’s ball-peen? Ball-peen. Are you serious? His ball-peen hammer. Yeah. Ball-peen hammer. Boy. Short little ugly guy, I’m just saying, I think he could use some carpentry. Oh, it’s just my type. I love that. Pirate, again, dang it. We’re making gruel right now. Now gruel was served during supper. We’re done with our dinner right now. We’re on to supper, which was the last meal of the day, and this was basically just enough to keep you fed for the next day’s breakfast. So they would send passengers to. So, the last supper is kind of redundant? I, you know, they didn’t use the term supper in like Aramaic, you know what I mean? So, are you saying the Bible wasn’t written in English? Shockingly, shockingly. Oh, I’m going to add some water. I don’t know about that. I’m going to add some water to this pot, get it boiling. Humans rode diamonds. – Jesus was American. – Diamonds? Dragons. Dinosaurs. Got it. You can take our land, but you can’t take our forgiveness. So at supper, right, they serve gruel. Now, gruel is any variation of grain cooked in a lot of water. Think of a very. That was if Jesus was BraveHeart. Think a very runny oatmeal. Now, gruel has made the entire world tick for thousands of years. Every culture has its form of gruel. Congee could be considered a form of gruel. Porridge in Scotland could be considered a form of gruel. Even if you go into the Mesoamerica region. If you go to Ancient Mexico, they were drinking something called atole, which was cornmeal gruel. Sometimes that atole was seasoned with chili and salt. If you wanted a savory atole, sometimes it was seasoned with sugar and cinnamon. Now, the gruel that we’re making today is actually a codified recipe from John Nott’s 1724 cookbook, The Cooks and Confectioners Dictionary. Were they serving this fancy gruel in the Titanic? Most likely not. They were probably serving something very plain that could keep people fed. And we know that because they were also serving something called cabin biscuits, which were very similar to something that the Royal British Navy would have served. called hardtack, something that pirates would have eaten as well. Okay, I’m done. You can do whatever. That’s so interesting! What’d I say? Can you repeat it back to me? I heard something about pirates. That sounded cool. So, we have the water going. We’re gonna add our barley. There were any sort of grains that you would have probably added to gruel. Barley would have been a very popular one. It’s very hearty. We’re also gonna add. What is barley? Some currants. Barley, it’s just. – [Emily] Did you answer that earlier? Well, no, but it’s just like a grain. Like, wheat is a grain. Barley is a separate kind of grain. Oh, okay. What’s a blarney? I don’t know. You’re the Irish one. Why would I know? I forgot to look it up. – [Josh] I’m gonna add some cream to these egg yolks and I’m just gonna whisk them up a little bit. – [Emily] They are so bright and pretty. We get really good eggs. Shout out to Vital Farms for their eggs. Dang, Vital Farms. – [Josh] And whisk these together. I’m gonna get them in the water while it’s cold and then whisk this all up. Then should get the gruel a really lovely consistency. Wait, someone said I got to measure something? Yeah, measure that sugar. We’re gonna add a little bit of this white wine. Again, it’s coming from a 1724 cookbook. This would’ve been a little bit more old school, but. I wanted you to have a nice gruel for yourself. Measure all of the sugar with what, dear Henry? Yeah, no, measure all, measure all that sugar into this gruel. What, I just dump it? No, measure it. Use the spoons. But, the measuring is like, you want to know how much. Measure all the sugar for me, into the pot. Use the spoons to measure. You love measuring. What is going on? So you want me to tell you how much is in here? Alright, here we go. This is the most tedious of all the tasks, I gotta tell you. If you thought I was slow before, buckle up. Okay, one tablespoon. Gonna consistently stir this gruel. The egg yolks and cream are gonna add a nice touch of richness to it. Two tablespoons. Thank you, Emily, you’re doing so good. I mean, Mona. I mean, huge vagina. Huge vagina Doubtfire. Alright, so I’m gonna stir this gruel for the next nine hours until it becomes gruel. You know how you like gruel, extra thin and gruelly for you. But we also got some roast beef in the oven, we’re gonna carve that up. We’re gonna eat at the table with our Christmas plum pudding. And then we got a lot of other foods, that your third class compatriots would have eaten. It smells like wine. Sure does. You ready to head to the dining room? Where’s the wine? ((Old Timey Music)) Mona, welcome to the dining room. I was gonna go, hello! Mona Euphegenia Doubtfire. – [Emily] Yes. Welcome. We have all our food here. We have some lovely rice soup. This would have likely started your dinner. Simply rice cooked in some stock, something light, something hearty, and then, of course, we have our lovely collar roast beef right here, served with some boiled potatoes, and we have our gravy that, would you mind if I poured it all over our beef? What made you think I like potatoes? Oh, nothing. – [Emily] Are you assuming something? No, I heard your New Zealand accent, and I was like, New Zealanders love potatoes. That’s where it’s from, right? Put a ding on it. I’m gonna go ahead and gravy up this roast beef. That is an incredibly great gravy. Oh, man. Let’s just flood the plate. Then, of course, we have our sweet corn on the sides. We have bread and butter that we’re served with pretty much every meal. We have some tea right here for supper. And then we have our cabin biscuits, of course. These you would take to your cabin and enjoy just something to actually fill your belly before breakfast. Of course, cheese, fruit was always sort of available. And then we have our gruelly, gruelly, gruel. Okay. Right here. Dig in. I’d say start with the rice soup. Let’s eat this in order. We have one bowl, just, communal sharing. That’s how it is. If they were sharing baths, they were probably sharing soup. You know what I mean? – [Emily] Yeah, there’s two bowls. Technically, a bath is a soup. You’re making a stock of you. That’s a mew? What a nice, hearty, hearty, refreshing dish right here. It’s just so much rice. She goes on one cruise ship and thinks she’s a food critic, huh? Hey! Dig into the roast beef. I’m really curious about this. Because we soaked this beef in wine for a long time. It smells so good. – [Josh] Intricate recipe here. – [Emily] Dang, that’s a big ol’ chunk. – [Josh] Yeah. Now I have my accent back. – [Josh] Oh, gosh. I’m going right into the gravy. Ooh, into the gravy, we can do that? Oh my God, that is delicious. Dang, it’s like I’ve never used a fork before. – [Josh] Getting all, what are you doing? I don’t know! Learn some class, woman! How are you going to recruit high profile carpentry clients? I was Scottish, ding. This gravy is really freaking good. Oh my God. We put pork snout in the gravy and you get this lovely consistency. Whoa. It’s like. Very herbal. I’m feeling a bit Irish. You are? Oh, yarr. – [Emily] Yarr? That’s not. Yarr with these potaters. Really, I mean, this is a fantastic recipe. This would have been something that, you know, really filling for people. I’m a huge fan, man. You want a hunk of bread? I want that heel of the bread. You want the bread heel? What are you dipping the bread heel in? There she goes. Now that’s a woman of class. Yeah, I want in. – [Emily] Oh, no, I’m getting stuff. Oh, no. – [Josh] This is the ticket. – [Emily] You guys. I think I love the third class. This is better than the first class. No, it’s not. I don’t need the filet mignon. – [Emily] It’s not better than the first class. Oh, man. This is hearty. But this is good, yeah. This is hearty and filling and delicious. Let’s try the dessert. This plum pudding would have been served at the main meal. Again, you’re just filling your belly for the entire day during lunch. That way you had energy for all the other activities like sitting and smoking. Also, business. And business. You gotta have a full stomach in your. – [Emily] I’m a business woman. Okay. – [Josh] I’m just gonna carve into it. This is dense and filled with kidney fat. – [Emily] Oh my gosh. – [Josh] Oh, look at that. – [Emily] Look at that! – [Josh] That sweet sauce, just kinda. That remind you of anything from your business? I’m not very good at it. So, no. Everybody’s parents hate me right now. 100%. Sorry, children. Sorry, children. That’s great. Whoa. – [Josh] Do you love that or do you love that? I love it. It’s like bread pudding. Whole lot of dried fruit, though. – [Josh] Yeah. If you don’t like dried fruit, this is not gonna be for you. Wow, wow, wow. It’s very moist. I love the color. Look how orange that is. Going right back to the gravy, huh? Yeah, I really like the gravy. But I know we gotta eat this gruel. We don’t gotta eat the gruel, we get to eat the gruel. Sorry. Gruel makes the world go round. I’m gonna take some tea with my gruel. Ooh, look at these little cups. Cheers to high society. Cheers. The difference is I have class and you don’t. Is that from a movie? Emily, it’s supper time. Grab a cabin biscuit and dig into your gruel. Okay. It’s cute. That’s not bad. It’s like soft but also hard. I got a crispy one. Here, take the crispy one. Thank you. I actually think it’s pretty cool that the Titanic had pretty good food accommodations for the third class and also everybody who was on the crew of the Titanic, again there were 900 crew members aboard the ship with only about 1,500 passengers, they were likely also people who would have been in third class so, there was kind of this camaraderie between them. Yeah, I mean the most fun part of the movie Titanic was when they were hanging out. – It was. – Down there and dancing. It was, and they did that actually. People would bring their own, they had one communal gathering space for third class. People would bring their own instruments, they’d go down there, they’d dance, they’d get a little messed up. I love that you’re making gruel nachos with your cabin biscuits. Well, is that not what we’re supposed to do? I don’t know, ain’t no wrong way of doing it, you’re in third class. Again, this is a really luxurious gruel recipe as far as gruel recipes go. Goes all the way back to 1700s, this is great. This tastes like thick wine. There’s a lot of wine in it. There’s a lot more wine than I thought for a porridge. I think I’m breaking my sober January. Well. – [Emily] Oh my God. I gotta get off this boat. Oh, that’s too bad. No particular reason, I just got a bad feeling. A little sea sickness, a little pit in your stomach. Yeah, yeah. And also I don’t think what you’re doing here is legal and I feel somewhat implicated in your carpentry. Listen, it’s the ocean. Maritime laws. It’s fine. It’s fine what I’m doing. Just to be safe, I’m gonna get the heck out of here. I’ll see y’all later. Thanks so much for stopping by. I’m gonna eat this by myself. Hello, you haven’t seen a very sexy peasant man, have you? He cooks, he’s very big, I like him. You look very useful. Mind if I sit down? I have a proposition for you. Would you mind pretending to be me and service my very ugly husband for about three minutes? Aren’t you kind of worried that he might see a difference in our accents? Oh, I don’t usually make any noise, so why would you? Okay, well, you got yourself a deal. Oh, absolutely not. I’ll see you later here at supper. Why don’t you wash, everything. Excuse me. Excuse me. Excuse me. Well, me in first class, for three whole minutes. My favorite day is today. April 14th, 1912. Nothing could go wrong on this day. Nothing. I love this day! – [Josh] Get as adventurous as you want in your kitchen with the Mythical Kitchen merch collection. Available now at Mythical.com