Mission Improbable!~

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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Reply to
Mack A. Damia
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."
Reply to
Scott Dorsey
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.
Reply to
Mack A. Damia

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