meat-flavoured

Updated: May 27, 2025

A kind of bottled meat-flavoured sauce, manufactured from spent yeast, is used to make the soups, and is poured, with an equally nauseating result, over the hard veal, the tough chicken, the "mousey" quails, and the tasteless beef and mutton, which are never roasted, but are baked or stewed in boiling fat though shamelessly described as "rôtis" in the pretentious and mendacious "menu" placed on the dinner-table.

Sir E. Ray (Edwin Ray) Lankester - More Science From an Easy Chair