SC - Larding venison
Ben Engelsberg
bengels at chronic.lpl.arizona.edu
Wed Jun 2 16:31:59 PDT 1999
Adamantius writes:
> Today such dishes get less stuff (i.e. fewer herbs, ground gems, etc. ; ) )
> added to them, at least in the European tradition, and are called
> meat teas in English.
So THAT'S what beef tea is! I suspected from the description that it was some sort of bouillon-type preparation... now I know.
Thank you!!!
- kat, oft-puzzled avid reader
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