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
>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."
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"C'est un Nagra. C'est suisse, et tres, tres precis."
Reply to
Scott Dorsey
>>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.
Reply to
Mack A. Damia

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