IMPROVEMENTS IN THE MANUFACTURE OF PRESERVED MEAT AND VEGETABLES AND METHOD OF PACKING THE SAME
Year: 1884

page_text: COMPLETE
DILUIFICATION.
I MAURICE BAUER of the Firm of M Bauer & Coy Civil Engineers of
30 Boulevard Magenta, Paris in the Republic of France do hereby declare the
nature of my Invention for IMPROVEMENTS IN THE MANUFACTURE OF PRESERVED
MEAT AND VEGETABLES AND METHOD OF PACKING THE SAME" and in what manner
the same is to be performed, to be particularly described and ascertained in and by
the following statement :-
The object of this invention, is the obtaining of mixed preserves, prepared chiefly
from meat of any suitable.kind and vegetables, edible legumes, or rice, in such a
manner that the prepared food may be eaten warm or cold, and that it may contain
animal and vegetable nutritive matters, mixed in such proportions that the average
composition of a normal dinner for one or two persons may be united in one
preparation.
For this purpose the meat of any animal, fowl, game, venison &c is freed from.
the bones, and steamed or heated in a steam bath; without however, putting water
to the meat itself, for about one hour. The pieces of meat may weigh about half
a pound, in a raw state. After having been steained sufficiently, they are placed in
a vessel. Into this vessel the vegetables are simultaneously placed, which have
been previously prepared in the following manner :-
The rice, peas, beans &c are washed, and the water is then run off. The
vegetables are then placed in the kettle, and so much water is added that it stands
about an inch above the vegetables. The water will then be about 1/2 times the
volume of the vegetables. The kettle is then placed on a fire, until the water on
the vegetables is evaporated, taking care that the vegetables are not allowed
to burn.
In order more completely to remove the water from the vegetables, the vessel is
taken from the fire, and with a stick of wocd numerous holes are made in the
vegetables, and for some time longer, it is left on a warm hearth. By this method
of preparation the single grains of the rice remain separated and whole, because
they do not become pasty or gelatinised together. The grains are separated and
soft. Rice thus prepared remains in the same condition for months: is extremely
palatable and can be eaten at any time. The amount of water is less than that
of any rice prepared in other ways, in the proportions of 65 per cent to 80 per cent.
Smaller volumes of the vegetables suffice to satisfy the appetito. The stomach is
not nauseated and does not reject rice and edible legumes even when kept for
longer periods.
The rice, as soon as it is dry, is put into a broth consisting of water, some
spoonsful of concentrated meat broth, and spices such as curry, and sifted, and then

page_text: added to the still hot ment in the tin, so that the same is pressed down and filled
up. After this it is soldered.
Usually the vegetables (after thoroughly removing the water) are mixed with
a steamed flour or paste obtained, from peeled vegetables, to which is added a broth
made of concentrated beef-tea, and extracts of fresh greens and spices; so that to
about half a pound of whole peas (or beans lentils &c) prepared as above described,
one to one a half ounces of flour, 3 table spoonsful of concentrated beef-tea, and the
necessary salt are added. All this is then put to the hot steamed meat in a tin-box,
and filled to the top. On the other hand the vegetables, flour or paste may if
preferred be omitted. The tin is then soldered and rendered air-tight.
The soldered tins are then tested to ascertain if they are perfectly air tight, by
being placed in a hot water bath, and boiled for a short time; (in the case of
vegetables a little while longer) in the condensing kettle; they then cool slowly,
and are placed in roonis, which must not be too warm if they are not destined for
use in tropical regions.
If the comestibles thus prepared are required to keep for some months only, then
it is not necessary to put them into soldered tins. Meat and vegetables are simply
pressed between suitable air tight wrappers and kept hermetically scaled. After
this, the preparations are brought into a hot air-bath. In this form the comestibles
will keep their freshness and quality as well as their excellent taste for a long
time.
In cases where boxes are used, they may be provided with a double bottom, so as
to form a second compartment below the bottom of the box, in which the day's
rations of bread or biscuit may be enclosed, so that one box contains not only the
meat and vegetables, but likewise the bread for the day's consumption.
In the preparation of food as herein before described it is obvious that the
proportions of the animal and vegetable matter may be varied in a manner adapted
to the special purposes for which the same are intended.
Likewise the quantities made up may be varied.
My said invention is applicable to the manufacture and preparation of preserved
meats, meat extracts, vegetable and other preserves, meat and vegetable soups,
meat biscuits, concentrated beef gravies, tinned fowls and other poultry, and game,
meat powders, tomato sauces, gravies, curries &c, and the combination and preser-
vation of meats with vegetables; thus providing a complete portable meal consisting
of meat, vegetables &c, ready for consumption in a cold or warm state.
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
:
1. The method, means and process of preparing mixed meat and vegetables
packed in suitable quantities and dimensions to be consumed as a normal meal,
substantially as herein before described.
2. The use of the combination of prepared meat and vegetable matter, suitable
for consumption in a warm or cold state, substantially as hercin before described.
3. The use of the prepared meat and vegetable matter aforesaid, packed in tins,
provided with a separate compartment for containing one day's ration, substantially
as herein before described,