The Joy of Marmite
I spread my Marmite sparingly, upon my buttered toast
Of all the things to put on bread, it's what I like the most.
Its flavour always feels warm, although it isn't hot
--Caustic like a chili sauce, it certainly is not
Approved by vegetarians, and good for your nutrition
Of what my Mum called savoury, the very definition.
Though made from lowly byproducts--leftover brewing ooze
It is so reminiscent of the finest of French stews
Such grand associations were surely what was meant
When so named by clever brewers from Burton on the Trent
Precisely what exquisite yeast do Marmite makers use
To lend such gourmet qualities to brewing residues?
