bovril
Noun: 1. A concentrated beef extract: A thick, paste-like substance made by slowly cooking down beef to create a concentrated flavoring, often used to make a hot drink or to add a savory, meaty taste to soups, stews, and gravies. Historically, it was considered a restorative food for invalids. 2. A brand name: A proprietary name for a specific brand of beef extract, which has become a generic term for this type of product in some regions.
- As a restorative drink:
- When I had a bad cold, my grandmother made me a cup of hot Bovril.
- The patient was given Bovril to help rebuild his strength.
- As a cooking ingredient:
- Add a teaspoon of Bovril to the gravy for a richer flavor.
- She spread a little Bovril on her toast instead of butter.
- "A Bovril": Can refer to a single serving of the drink made from the extract.
- On a cold day, nothing beats a steaming mug of Bovril.
- Beef extract (n): The general, non-brand term for a product like Bovril.
- Bouillon (n): A clear broth, often made from beef, which is a less concentrated liquid compared to an extract.
- Stock cube / Bouillon cube (n): A solid cube of dehydrated stock or broth used for flavoring.
- Beef tea (n, chiefly British, dated): An older term for a drink made from beef extract.
- Meat extract (n): A more general term.
The word "Bovril" originates from a combination of the Latin bos (ox) and vril (a word for "life force" from a popular 19th-century novel). Its primary association is with a savory, meat-based product used for nourishment and flavor. While its use as a medicinal food for the ill is now less common, this historical context remains a key part of its definition.
- an extract of beef (given to people who are ill)