Janet Kaiser on thu 18 dec 03
Bovril, as the name implies, is a beef extract. At least that is
what it is supposed to be. Extremely salty, just like such yeast
extracts as Marmite and the supposedly vegetable based Vegemite.
I know I have told before, how murder most foul was done in
Earl's Court, London when an ex-pat Aussie stole a jar off a
fellow countryman...
Bovril is seen as a useful aid to dieting in the UK. Dissolve a
teaspoonful in a mug of near boiling water. Cool and sip slowly
when suffering pangs of hunger. Same goes for OXO cubes, which
come as beef, chicken or vegetable stock cubes. I prefer a
vegetable-based Swiss product, a powder which can also be used in
soups and stews, but even that contains an awful lot of salt, the
preservative for all these "instant" modern equivalents to
Grandma's stock pot, roasting tin and her dripping bowl. Oh...
the memories!
I thought there would be a suitable Bovril, Marmite, OXO or even
Bisto gravy advert to quote in Mrs. Beeton's Book of Household
Management, 1861, but there sadly is not... For shame!
However, this caught my eye (and bring this back on topic):
CEMENT FOR CHINA:
Powdered quicklime mixed with white of egg and a whey of milk and
vinegar in equal parts; the whole beaten well and slightly
warmed, makes an excellent cement for mending broken china. Ware
of all kinds, from the coarsest kitchen utensils to fine
porcelain, can also be repaired by the same means.
and off topic again, but one to interest Phil in LV:
CEMENT FOR LINOLEUM
A strong cement suitable for fastening linoleum to wood or stone
floors is made by dissolving half a pound of garnet shellac with
one pound of methylated spirit. It this is too stiff, thin with a
little more spirit. The mixture should be thick as treacle.
Sincerely
Janet Kaiser - now I know what we have been trying to remove from
our floorboards and stairs for the past 10 years! Lino cement
indeed!
*** IN REPLY TO THE FOLLOWING MAIL:
>I never heard of Bovril. Vegimite and Marmite remind me a
>little of miso. My New Zealand daughter introduced me to
Marmite.
>We use Kyoto style miso. It is lighter in color and flavor and
>has less salt.
*** THE MAIL FROM Lee Love ENDS HERE ***
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