Thursday, 21 July 2016

150 Years Of Bovril

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Bovril is the trademarked name of a thick, salty meat extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive, bulbous jar.

Bovril can be made into a drink by diluting with hot water, or less commonly, with milk. It can be used as a flavouring for soups, stews or porridge, or spread on bread, especially on toast in a similar fashion to Marmite and Vegemite.

(via Nag on the Lake)

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