asting boiling or baking meat flesh poultry or
Year: 1886

page_text: I, WILLIAM FORD STANLEY, of Cumberlow, South Norwood, Surrey, Engineer,
do hereby declare the nature of my said invention to be as follows:-
For roasting boiling or baking meat flesh poultry or game quickly by conducting
heat to the interior parts by means of metal conductors made for the purpose.
1 I place in or through pieces of flesh in the thickest parts blades of metal with
large heads so that the external heat may be conducted to the interior parts to
cook them quickly. 2 For roasting poultry or birds I place a blade of metal with
an enlargement on head at each head under each of the wings and legs after the
poultry is trussed and the same with a hare rabbit or pigs. 3 For roasting poultry
game or pigs I place a blade or tube of metal through the body of the animal the
blade or tube having a fixed head at one end and a loose sliding head at the other.
The second head being for adjustment to the size of the animal. The head is for
receiving heat and may be kept at a distance from the animal by a cross or skewer
a hole is placed through the blade or tube for suspension on a jack. 4 For roasting
'spits I place loose balls, cylinders or other solid forms of metal to slide upon the
spits so as to bring the heat receiving conductor near the joint. The conductors
may be varied in form to suit special joints they will be made generally of copper
and be tinned but they may be made of iron or other metal,

page_text: WILLIAM FORD STANLEY of Cumberlow South Norwood, Surrey, Engineer, do
hereby declare the nature of my said invention and in what manner the same is to
be performed, to be particularly described and ascertained in and by the following
statement:
For roasting, boiling, or baking meat, fish, poultry, or game quickly and
thoroughly, by conducting heat to the interior parts by means of metal conductors
made for the purpose. I place in, or through pieces of flesh in the thickest parts,
blades, rods, tubes, or plates of metal with large heads, so that the external heat
may be conducted to the interior parts to cook them quickly.
For roasting poultry, or birds, I place a blade or tube of metal with an enlarge-
ment or head at each end, under each of the wings and legs after the poultry is
trussed, and the same with häres, rabbits, or pigs. For roasting poultry, game, or
pigs I place a blade or tube of metal through the body of the animal, the blade or
tube having a fixed head at one end, and a loose sliding head at the other. The
second head being for adjustment to the size of the animal. The head is for
receiving heat and may be kept at a distance from the animal. For roasting spits
I place loose balls, cylinders or other solid forms of metal to slide upon the spit, so
as to bring the heat receiving conductor near the joint. For baking birds or small
pieces of flesh I place the conductors upon stands in the baking dish, parts of
which stands pass through the birds or flesh. The heat conductors may be varied
in form to suit special joints or animals. The heads may be plain curved surfaces
or be corrugated or pierced patterns. The conductors will be made generally
wholly, or partly of copper and be tinned, but they may be made of iron or other
metal. I use any convenient source of heat for heating the conductors open fire,
oven, gas, oil, steam, water, or other.
The drawings will fully explain the general form of these conductors and the
. mode of using them.
.
Fig. 1 Conductor for roasting birds, hares, and other animals. B conducting bar
or tube. CC heat collecting cups.
Fig. 1 shews the same suspended to a jack.
Fig. 2 Conductor with globular head for roasting flesh.
Fig. 2 shews the same inserted in a piece of beef ready for roasting.
Fig. 3 Conductor with flat head for boiling.
Fig. 3 shews the same inserted in a ham.
Figs. 4, 5, 4, 54, Conducting plates for placing under the wings of a bird.
Fig. 4 or Fig. 14 shews the above inserted for cooking.
Fig. 6 shews a heat conductor heated by gas, oil, or other bydro-carbon the
balls A A conduct the heat through the flesh. The covering O forms a kind of
oven to retain the heat.
Fig. 7 shews heat conductor for boiling, heated by gas, or an oil lamp, the
surface of the collector is exposed to the flame under the boiler A, and conducts
its heat through pillars to a distributor of similar form inside the boiler O, one
or more pins pass into the bird or flesh B, these pins are arranged according to

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circumstances or may be omitted or removed for making soup and gravies, or
boiling fish.
Fig. 7 shews the form of the heat collector and distributor A and C of Fig. 7.
The collector or head is pierced.
Fig. 8 Baking stand with conductors to pass through birds or flesh.
Fig. 9 Suspended conductor for roasting 2 birds at a time, C¹¹ C C collectors.
The conductor is shewn through the birds. 3 birds may be roasted in the same
manner.
Fig. 10 Baking stand with conductor shewn through the birds. The heads
(collectors) are shewn corrugated.
Figs. 11 and 12 End view of the above for roasting or baking one or two birds,
a greater number of birds may be similarly arranged;-other pieces of flesh may
replace the birds.
Fig. 13 shews a bird upon a spit. The spit in this case forms the conductor.
The heat collectors being loose balls C¹ C, these may be separately heated by a gas
jet as shewn at G.
Fig. 14 shews a modified form of Figs. 2 and 3 for insertion.
Having now particularly described and ascertained the nature of my said
Invention, and in what manner the same is to be performed, I declare that what
I claim is -
The passing of blades or pieces of metal into through or against parts of flesh to
conduct heat thereto for cooking. Such blades or pieces having large heads or
surfaces of suitable form to separately collect heat from the surrounding medium
or heat imparting body. The suitable forms of conductors with collectors being
described and shewn by drawings herewith. The forms of apparatus may be
varied in detail to any circumstances required within the principles fully demon-
strated by this Specification.