My buddy who is the chef worked ay Harry's of Kenya downtown Houston. It was one of the family businesses at the time. He said they were known for their French onion soup. He talked about all the beef neck bones & vegetables that they roasted off to make the stock. He told me when making stock you leave the skins on the onions & it give the stock a darker color.
And you guessed it his father & he were who I hunted in Africa with. He father had a thing for safari hunting for a very long time. His father had a decent collection of safe hunting books. Last one I read was about Karamojo Bell.
