Beef soup always tastes better with a dash of Bovril liquid beef bouillon added. So do beef stews and beef gravies. Legend has it that Bovril was invented because Napolean III needed to feed his army during the war with Prussia. So he ordered an enormous quantity of canned beef from a Scotsman named John Johnston. Evidently, the only way to fill the order was to cook the beef down into a thick brown sticky concentrate that could be easily transported and reconstituted with hot water. It was orig
