Consolidated Soups, Vegetable Juices, and like Preparations.
Year: 1896

page_text: ate of Application, 8th June, 1896-Accepted, 1st Aug., 1995
COMPLETE SPECIFICATION.
Consolidated Soups, Vegetable Juices, and like Preparations.
We THEODORE FRANCIS GARRETT of 4 Harefield Road Crouch End Middlesex
Food Analyst and Cook and WALTER MELVILLE SPOUSE of Crouch End afore-
said Stores Proprietor and Preserved Food Manufacturer do hereby declare the
nature of this invention and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement:-
This is a method of dealing with soups and other similar preparations and also
with the juices of and liquid extracts from vegetables so that when mixed with
gelatinous substances the product will solidify and harden and will then become
portable and resist atmospheric and climatic influences and remain soluble and fit
for use at any time.
We manufacture and prepare soups sauces, gravies, beef tea, broths, consommé and
other savouries from meat stock flavoured seasoned and colored by adding thereto
when hot vegetable juices or extracts infusions or essences of savoury herbs and
aromatic spices and we solidify the product by dissolving therein at a gentle heat
such proportions of gelatine isinglass or other gelatinous matter as will render the
mass when cold sufficiently firm to be portable and hard enough to resist the
influences of climate and long keeping; the proportion of gelatine will depend on
its quality and whether the goods are intended for cold temperate or hot climates
-for a temperate climate and gelatine of average quality the proportion would be
one part of gelatine to six or eight parts of stock; or we may add the gelatinous
matter before or at the same time as flavouring, seasoning and coloring afore
described. We may also add at any suitable period such other ingredients as
chopped vegetables, vermicelli, arrowroot, haricot-bean flour, pea-flour, quenelles,
meat and other things necessary to produce any particular kind of soup, sauce
or other savoury.
When the additions are made the moulds skins or other receptacles are filled with
the product and immediately put into a refrigerating chamber to set and harden,
and when cold may be turned out in solid blocks or supplied in the moulds skins or
other receptacles.
By the process described above we prepare and manufacture in a solid form all
kinds of standard soups, such as mock-turtle, real turtle ox tail, mullagatawny, pea,
julienne, spring, beef, gravy, and others, and special consomme such as consommé
blanc consommé volaille, consommé vermicelli, consommè quenelles, consommè
haricot and others; and we also manufacture and prepare by similar processes
sauces for curries, jugged game, stewed steak, ragoût, minces, hashes, and other
savouries, and special sauces for serving with entreès, and gravies for serving with
roasted boiled or stewed meats, poultry, game, fish, and other things according to
various formulæ and we give the following as an example :
To produce beef soup or "pot-au-feu" we heat two quarts of strong beef stock
in a water bath or jacketted pan to some degrees below boiling water and dissolve
therein 4 ounces or more according to its strength, of gelatine, and we then add
half a fluid ounce each of the hereafter mentioned turnips and carrot extracted
juices, and twice that quantity of extracted onion juice. We further flavour this
product with half an ounce of ordinary essence of mixed spices, and half an ounce
of infusion of savoury herbs, and we pour this at once into moulds, skins, or metal
boxes set in a refrigerated or cold chamber where the soups are placed to harden.
To the soups we may add whilst hot a thickening of flour of any kind in the