IMPROVEMENTS IN THE MANUFACTURE OF CAKES FOR PREPARING AND FLAVOURING VARIOUS KINDS OF MADE DISHES OR COOKED FOOD.
Year: 1878

page_text: LETTERS PATENT to Thomas Danson Pruday, of Birmingham, in the County
of Warwick, Cook, for the Invention of "IMPROVEMENTS IN THE MANUFACTURE
OF CAKES FOR PREPARING AND FLAVOURING VARIOUS KINDS OF MADE DISHES
OR COOKED FOOD.
Scaled the 24th December 1878, and dated the 12th October 1878.
PROVISIONAL SPECIFICATION left by the said Thomas Danson Pruday
at the Office of the Commissioners of Patents on the 12th October 1878.
THOMAS DANSON PRUDAY, of Birmingham, in the County of Warwick, Cook.
"IMPROVEMENTS IN THE MANUFACTURE OF CAKES FOR PREPARING AND FLAVOURING
VARIOUS KINDS OF MADE DISHES OR COOKED FOOD."
The object of my Invention is to produce (in the form of solid cakes) preparations
or compounds of various substances which are suitable for making and flavouring
soups, sauces, stows, made dishes, and culinary preparations of various kinds.
It is well known that various ingredients are required for the above purposes,
and that these ingredients should, in order to obtain a satisfactory result, be com-
bined in varying proportions according to the particular dish for which the flavouring
is to be used.
My improved cakes are intended to simplify the operations of cooking so as to
enable any person unacquainted with the art to prepare made dishes which would
otherwise require peculiar culinary skill.
In all cases the foundation of my improved cakes is made of the same ingredients;
for instance, in all cases I make use of farinaceous substances, such as flour, which
is baken in an oven until it assumes a light brown colour, or it may be cooked in a
frying-pan or stewing-pan with butter, lard, dripping, or other fatty matter. To
this is added a preparation of onions, made by slicing up the onions very fine and
stewing or frying them in butter or other fatty matter. When sufficiently cooked
the onions should be drained dry and then chopped up or pounded in a mortar.
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page_text: Salt, pepper, and other condiments must of course be added in suitable proportions,
as is well known in making flavouring of various kinds. These dry materials are
amalgamated by mixing with them a concentrated "meat stock," obtained by boiling
down such joints as legs of beef, ox cheeks, calves' feet, knuckles of veal, chickens
feet, meat bones, and other substances, such as are usually employed for making
"meat stock," with the addition of course of various vegetables, such as carrots,
turnips, onions, and celery. When all the goodness has been stewed out of the
meat bones and other substances the liquor is strained off and boiled down to a
proper consistency, and to a sufficient quantity of this semi-fluid substance is added
the flour and other dry ingredients so as to form a stiff dough or paste, which is
capable of being consolidated by pressure into a hard solid cake.
The above forms the foundation of all my cakes, but before the ingredients are
mixed and pressed into cakes various kinds of flavouring substances inust be added
according to the particular purpose for which the cake is to be used. For instance,
for flavouring stewed eels I add to the semi-fluid meat stock anchovy sauce or paste,
and a little port wine, also a small quantity of a concentrated decoction of herbs,
such as marjoram, celery, bazil, savory, thyme, and other herbs. The decoction is
prepared by boiling the herbs in water, then straining off the liquor and boiling it
down. A few drops poured into and mixed with the semi-fluid meat stock will be
sufficient to give the requisite flavour. To cakes for flavouring stewed steak, carrot
cut up into small pieces and stewed in butter or dripping and then dried may be
added. To other cakes chopped parsley or celery may be added.
For different sauces, chatnec, mangoes, tomatoes, chou-chou, truffles, mushrooms,
Harvey's sauce, or pickles may be added. These flavourings should be mixed with
the meat stock, and the whole may be brought to the proper consistency to form
solid cakes by the addition of the flour, as already explained. Curry powder is
only to be added when made dishes in which curry is an essential ingredient is
required. Other flavourings, sauces, and substances may be used to make cakes for
various dishes, the object of the Invention being to facilitate the preparation of all
kinds of dishes in which a variety of ingredients are usually employed.
In using my improved cakes the dish to be flavoured, say stewed eels or stewed
steak, or jugged hare, is plainly cooked by boiling or frying in the usual manner,
and then one or more of the cakes is dissolved in hot water and poured over the
meat, which if desired may be still further cooked in the flavouring, so as to cause
the latter to penetrate the flesh.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Thomas Danson Pruday in the Great Seal Patent Office on the 10th
April 1879.
THOMAS DANSON PRUDAY, of Birmingham, in the County of Warwick, Cook.
"IMPROVEMENTS IN THE MANUFACTURE OF CAKES FOR PREPARING AND FLAVOURING
VARIOUS KINDS OF MADE DISHES OR COOKED FOOD."
The object of my Invention is to produce (in the form of solid cakes) preparations
or compounds of various substances which are suitable for making and flavouring
soups, sauces, stews, made dishes, and culinary preparations of various kinds. It
is well known that various ingredients are required for the above purposes, and that
these ingredients should in order to obtain a satisfactory result be combined in
varying proportions according to the particular dish for which the flavouring
is to be used.
My improved cakes are intended to simplify the operations of cooking so as to
enable any person unacquainted with the art to prepare made dishes which would
otherwise require peculiar culinary skill.
In all cases the foundation of my improved cakes is made of the same ingredients.
I take a farinaceous substance, such as flour, which is baked in an oven until it
assumes a light brown colour, or it may be cooked in a frying pan or stewing-pan
with butter, lard, dripping, or other fatty matter. To this is added a preparation
of onions, made by slicing up the onions very fine and stewing or frying them in
butter or other fatty matter. When sufficiently cooked the onions should be
drained dry and then chopped up or pounded in a mortar. Salt, pepper, and other
condiments must of course be added in suitable proportions, as is well known in
inaking flavourings of various kinds. These dry materials are amalgamated by
mixing with them a concentrated "meat stock," obtained by boiling down such
joints as legs of beef, ox cheeks, calves' feet, knuckles of veal, chickens' feet, meat
bones, and other substances such as are usually employed for making "meat stock,"
with the addition if desired of various vegetables, such as carrots, turnips, onions,
celery, &c. When all the goodness has been stewed out of the meat bones and other
substances the liquor is strained off and boiled down to a proper consistency, and to a
sufficient quantity of this semi-fluid substance is added the flour and other dry
ingredients so as to form a stiff dough or paste, which is capable of being consoli-
dated by pressure into a hard solid cake. The above forms the foundation of all
my cakes, but before the ingredients are mixed and pressed into cakes various kinds
of flavouring substances must be added according to the particular purpose for
which the cake is to be used. If desired the cakes may be dried and cut up into
slices or flaked, or may be ground up into a powder.
For instance, for flavouring stewed eels I add to the semi-fluid meat stock anchovy
sauce or paste, and a little port wine, also a small quantity of a concentrated
decoction of herbs, such as marjoram, celery, bazil, savory, thyme, and other herbs.
The decoction is prepared by boiling the herbs in water, then straining off the
liquor, and boiling it down. A few drops poured into and mixed with the semi-fluid
meat stock will be sufficient to give the requisite flavour. To cakes for flavouring
stewed steak, carrots cut up into small pieces and stewed in butter or dripping and
then dried may by added. To other cakes chopped parsley or celery may be added.
For different sauces, chutnee, mangoes, tomatoes, chow-chow, truffles, mushrooms,
Harvey's sauce, and pickles may be added. The flavourings should be mixed with
the meat stock, and the whole may be brought to the proper consistency to form
solid cakes by the addition of the flour as already explained. Curry powder is
only to be added when made dishes in which curry is an essential ingredient aro
required. Other flavourings, sauces, and substances may be used to make cakes for
various dishes, the object of the Invention being to facilitate the preparation of all
kinds of dishes in which a variety of ingredients are usually employed.

page_text: In using my improved cakes the dish to be flavoured, say stewed eels or stewed
steak, or jugged hare, is plainly cooked by boiling or frying in the usual manner,
and then one or more of the cakes is dissolved in hot water or the liquor in which
the meat has been prepared and poured over the meat, which if desired may be
still further cooked in the flavouring, so as to cause the latter to penetrate into the
flesh.
Having now described the nature of my Invention of "Improvements in the
Manufacture of Cakes for Preparing and Flavouring Various Kinds of Made Dishes
or Cooked Food," and having explained the manner of carrying the same into
effect, I wish it to be understood that under the above in part recited Letters Patent
I claim, manufacturing cakes to be used in the preparation and for the flavouring of
made dishes or cooked food, substantially in the manner herein described.
In witness whereof, I, the said Thomas Danson Pruday, have hereunto set my
hand and seal, the Eighth day of April, in the year of our Lord One
thousand eight hundred and seventy-nine.