In message <2Pzak.163506$aE7.49273@[EMAIL PROTECTED]
>, morning glory
<morning_glory@[EMAIL PROTECTED]
> writes
>
>"David Horne, _the_ chancellor (*)" <d4g4h4@[EMAIL PROTECTED]
> wrote in
>message news:1ijfeqa.1xom5gol7o9sbN%d4g4h4@[EMAIL PROTECTED]
>
><snipped> I admit I don't think I've ever bought Bovril... I only know
>it from TV ads from the 80s. :)
>
>Well, I don't think I ever bought Bovril before now either! I used to
>get the sachets of liquid stock - but they are really expensive and as
>I am now on a tight budget I looked at alternatives. All the stock
>cubes had Monosodium Glutamate in them (which I hate) but Bovril
>doesn't. So I thought I'd try it. I will try it again in a different
>recipe, just to make sure that it wasn't the Scotch Bonnets which were
>masking it!
>
>And yes, I know I should make my own beef stock but somehow I haven't
>got round to asking the butcher for all those bones.
>
>Regards, MG
>
You don't need many bones, MG. A couple of beef bones, a cow's foot and
off you go. If you wanted to take ages and do demi glas, which takes me
a whole weekend although the actual time I spend in the kitchen is
minimal, you would also need some beef (meat as opposed to bones) for
the second cooking.
--
June Hughes
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