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  • Mission Improbable!~

    From Mack A. Damia@drsteerforth@yahoo.com to rec.food.drink.tea on Tue Aug 6 11:05:02 2019
    From Newsgroup: rec.food.drink.tea


    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.

    (This message will not self-destruct in ten seconds)

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  • From kludge@kludge@panix.com (Scott Dorsey) to rec.food.drink.tea on Thu Aug 8 16:11:52 2019
    From Newsgroup: rec.food.drink.tea

    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."
    --- Synchronet 3.21d-Linux NewsLink 1.2
  • From Mack A. Damia@drsteerforth@yahoo.com to rec.food.drink.tea on Fri Aug 9 09:34:10 2019
    From Newsgroup: rec.food.drink.tea

    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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