Your mission, should you decide to accept, is to discover the recipe
for genuine beef tea as served on Cunard ocean liners usually about
11:00 in the morning on deck; it would be served with a type of
digestive biscuit.

No, it wasn't Bovril, and some research indicates that it was known as
"beef tea" rather than "bouillon", and it may have been made from
scratch - raw beef simmered for hours, strained...and so forth. But
surely there was a recipe! There are a few accounts online of beef
tea being served on deck.

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Mack A. Damia <drsteerforth@yahoo.com> wrote:

Your mission, should you decide to accept, is to discover the recipe
for genuine beef tea as served on Cunard ocean liners usually about
11:00 in the morning on deck; it would be served with a type of
digestive biscuit.

No, it wasn't Bovril, and some research indicates that it was known as
"beef tea" rather than "bouillon", and it may have been made from
scratch - raw beef simmered for hours, strained...and so forth. But
surely there was a recipe! There are a few accounts online of beef
tea being served on deck.

I think it was just straight beef broth... that is... beef barley soup
without the beef or the barley. If you're running a full kitchen with
real meat instead of processed Sysco stuff coming in, you're going to
have a lot of beef bones and scraps and therefore... beef tea!

Bouillon is a poor, poor, expedient.

I think you can find good directions on making beef broth in older issues
of the JoC.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 8 Aug 2019 16:11:52 -0400, kludge@panix.com (Scott Dorsey) wrote:

Mack A. Damia <drsteerforth@yahoo.com> wrote:

Your mission, should you decide to accept, is to discover the recipe
for genuine beef tea as served on Cunard ocean liners usually about
11:00 in the morning on deck; it would be served with a type of
digestive biscuit.

No, it wasn't Bovril, and some research indicates that it was known as >>"beef tea" rather than "bouillon", and it may have been made from
scratch - raw beef simmered for hours, strained...and so forth. But
surely there was a recipe! There are a few accounts online of beef
tea being served on deck.

I think it was just straight beef broth... that is... beef barley soup >without the beef or the barley. If you're running a full kitchen with
real meat instead of processed Sysco stuff coming in, you're going to
have a lot of beef bones and scraps and therefore... beef tea!

Bouillon is a poor, poor, expedient.

I think you can find good directions on making beef broth in older issues
of the JoC.

It was unique, and you can find references to it if you do a search.
Whatever it was, it had to be made in very large quantities, so I
imagine that there must be a recipe for it somewhere.

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