Part 3/8:
The name "hellfire stew" may evoke images of spicy, mouth-watering dishes, but in reality, it refers to a practical solution to a challenging problem: how to make hardtack palatable. According to William Bircher, a drummer boy from the Second Regiment Minnesota Veterans Volunteers, soldiers would often break hardtack into small pieces, soak them in water, and fry them in pork fat, seasoning the whole mash with salt and pepper. This preparation method not only provided nourishment but also transformed the otherwise unpalatable hardtack into something more edible.