What is bovril?

Bovril is a thick, salty meat extract paste and drink developed in the 1870s by John Lawson Johnston.

Composition: Bovril is primarily made from beef extract, yeast extract, salt, flavourings, and caramel colouring. While the original recipe was solely beef-based, the formulation has evolved over time.
Uses: Bovril can be consumed as a hot drink by dissolving it in hot water. It is also used as a flavouring agent in soups, stews, and other dishes. Bovril is also eaten on toast.
History: It was initially created to provide a nutritious and easily transportable beef ration for the French army during the Franco-Prussian War.
Popularity: Bovril is particularly popular in the United Kingdom, South Africa and Ireland, often associated with football matches, where it is served as a warm beverage at stadiums.