Max is Louise’s husband.
Ad offering Kitchen Bouquet from the May 5, 1893 Middletown (New York) Daily Times
While Kitchen Bouquet sounds like a convenience product out of the 1950s or 1960s, it’s actually been on the market since the 1890s. Essentially, it’s a combination of caramelized sugar with a vegetable stock concentrate and preservatives. While not technically a product of the Malliard reaction (which operates on amino acids, rather than sugars), in small quantities, it provides a rich flavor and deeper color to dishes that wouldn’t otherwise have it.
A more typical way of achieving some of these goals would be to use the actual Malliard reaction by browning the meat in the pan on both sides before adding water, then stirring the stuck meat bits into the stew.
From the box of L.R. from Winston-Salem, North Carolina.
Louise’s Beef and Vegetables
roast (London broil)
2-3 cups water
Kitchen Bouquet seasoning and browning sauce
1 can tomato soup
3 bay leaves
3 small potatoes]
In Dutch oven, place roast (London broil is good) in about 2 cups of water or so–maybe three cups.
Add K[ikkoman?].’s soy sauce and Kitchen Bouquet. Stew for about 45 minutes.
Add can of tomato soup, 3 bay leaves. Stew for abut 20 minutes, then add 2 carrots and 3 small potatoes (potatoes quartered lengthwise). Halve carrots and cut; make three lengths.
This will make 2 large servings. Max and me. Remove bay leaves before serving.