Boof Broth

(n): the chief delicacy of Georgetown Prep, boof broth is prepared by bottling the excess liquid which is expelled from the body during boofing, also known as butt-chugging, into an airtight mason jar. The liquid is then kept slightly above room temperature (72-76 F) for no less than three days or until the top layer has congealed. The membrane is then punctured so that the broth can be extracted from below.

The resulting boof broth is finally used as a substitute for chicken broth or served on its own.