Improvements in the Preparation of Fresh Meats for Distribution and Consumption.
Year: 1889

page_text: Date of Application. 28th Jan., 1889
Complete Specification Left, 28th Oct., 1889-Accepted, 7th Dec., 1889
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Fresh Meats for Distribution
and Consumption.
1 DANIEL TALLERMAN of 50 Redcliffe Road South Kensington in the County of
Middlesex do hereby declare the nature of this invention to be as follows:-
Hitherto it has been customary after the slaughter of animals to deliver the whole
of the carcase to butchers for disposal for which purpose beef has been divided into
two sides and sometimes into four quarters calves sheep and pigs being delivered
in the whole carcase their retail sale being in consequence limited to the vicinity
of the slaughter house or butchers shop where the meats could be seen by intending
purchasers and only those portions of the carcase suitable for the special require-
ments of the consumers of the immediate district could be advantageously sold.
The object of this invention is to prepare and deal with the meats in such a
manner that a great portion of each carcase will meet the general requirements and
convenience of consumers in all districts and thus be readily sold in small quantities
by the producers in the country to consumers in every accessible part of the United
Kingdom.
For this purpose I remove all the coarse and boiling joints of beef and mutton
from the carcase separating the lean and fat portions from the bones which I then
pass through a mincing or chopping machine so as to reduce the different joints to
a meat of one uniform character in which form can be packed into small wood
or cardboard boxes of one two and four pounds each or any other size or weight
the boxes being properly labelled, containing simple directions for cooking and pro-
tected by a registered trade mark to prevent its being pilfered in transit.
The meat may be packed in a plain or prepared form that is to say seasoned by
the addition of herbs spices condiments flavouring or other ingredients of an approved
character necessary and requisite when cooked to provide a made dish of a given or
well known character.
The plain meats may be used for making beefteas, gravies, soups, broths &c. being
seasoned to taste or with vegetables of various kinds added may be used to furnish
the following stews and other dishes.
Irish stew, mutton broth, scotch broth, meat pies, meat puddings, meat patties,
hashes, baked meats, fritters, rissoles, croquettes, cakes sausages, minced collops,
&c. &c.
The prepared minced meats being seasoned and ready for use by having the
necessary condiments and material to furnish the prescribed dishes, require but the
addition of a given quantity of water when they may be cooked without loss of
time on an ordinary fire or by a gas, oil, or other stove thus furnishing substantial
and economical meals at a few minutes notice.
The bones from the carcase are placed in a digester and subjected to the heat
and pressure of steam in order to separate their organic and mineral constituents-
the former being thus available as a nutritive food product in which form it may
be used either in conjunction with the prepared chopped or minced meat or by
itself either in a plain or prepared form as a food for invalids.
or to
These meats and other products as prepared and packed are readily saleable by
butchers grocers cheesemongers cooperative stores or other tradesmen
individual consumers at centres of distribution or their own residence.
Different joints also may be prepared with great advantage thus in cooking a
shoulder of mutton it has been usual either to simply boil or roast it and serve
t up either with or without sauce with the result that the existence of the blade
bone creates a general difficulty in carving it and so diminishes the demand for

page_text: that particular joint as to affect its value to the extent of one penny to two pence
per pound.
To remedy this defect so as to create an increased demand for this particular
portion of the carcase I take a shoulder of mutton and remove the bone and a
portion of the fat but in such a way as not to damage the skin.
I then mince the fat and also some parsley onions and herbs to which I add
some spices and condiments and well mix the whole together with some minced
meat and flour which I then partially cook so as to form a seasoning with which
I fill the space vacant by the removal of the bone to such an extent as will enable
the ends of the outer skins to be brought together and either sewn up or skewered
together which then forms a joint ready prepared for cooking and is capable of
being transmitted in any direction and can be placed in an oven and cooked
without any further preparation and in a cool larder will keep fresh for several
days.
By arrangements with consumers joints so prepared may be dispatched to bakers
in their immediate vicinity to be cooked and delivered to customers at the dinner
hour in a form ready for use.
In warm weather after the joint is prepared I immerse it in a solution of boracic
acid and boro-glyceride sacharine or any other known antiseptic.
I claim as my invention
1st. The chopping up or mincing of the boiling, coarse and other portions of the
carcase of different characters at the abattoirs or slaughter house or in proximity to
the place of slaughter and so as to convert them into meat of one known and easily
recognisable character.
2nd. The preparation of the meat by the addition of herbs spices vegetables con-
diments flavouring &c. so as to yield complete dishes or meals either cooked or
uncooked.
3rd. The partially cooking the seasoning before mentioned which enables it
to keep several days and also destroys some of the unpleasant flavours of the
vegetables.
4th. The preparation of meals &c. in a central kitchen depôt or store so that the
special ingredient of one or more meals may be placed in a saucepan or cooking
utensil and in that way dispatched for cooking direct to or in the vicinity of the
place where it will be consumed or the residence of the consumer.
5th. The preparation of joints or made pies of meat or other ingredients and
forwarding thein to bakers to be baked and delivered to customers in a cooked
form ready for consumption.
6th. The general application of the whole or part of the various processes or
operations named so as to form a complete system by which the communication
between producer and consumer may be improved and the system of food distribution
simplified.
تيمم
שי
Dated this 20th day of January 1889.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Fresh Meats for Distribution
and Consumption.
I DANIEL TALLERMAN of 50, Redcliffe Road, South Kensington in the County of
Middlesex Agent, 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 :-
Hitherto it has been customary after the slaughter of animals to deliver the whole
of the carcase to butchers for disposal, for which purpose beef has been divided
into two sides and sometimes into four quarters, Calves, Sheep and Pigs being
delivered in the whole carcase, their retail sale being in consequence limited to the
vacinity of the slaughter house or butchers shop, where the Meats could be seen

page_text: by intending purchasers and only those portions of the carcase suitable for the
special requirements of the consumers of the immediate district could be advan-
tageously sold.
The object of this invention is to prepare the Meats in such a manner that a portion
of each carcase now of little value will meet the requirements of consumers and be
readily sold in small quantities in every part of the United Kingdom.
For this purpose 1 remove all the coarse and boiling joints of beef and mutton
from the carcase separating the lean and fat portions from the bones which I then
pass through a mincing or chopping machine so as to reduce the different joints to a
Meat of one uniform character in which form it can he packed into small wood or
cardboard boxes of one, two and four pounds each or any other size or weight, the
boxes being properly labelled, containing simple directions for cooking and protected
by a registered trade mark to prevent its being pilfered in transit.
The Meat may be packed in a plain or prepared form, that is to say seasoned by
the addition of herbs, spices, condiments, flavouring or other ingredients of an
approved character necessary and requisite when cooked to provide a made dish of a
given or well known character.
The Meats may also be used for making heefteas, gravies, soups, broths &c. and
by adding condiments will furnish the following stews and other dishes.
Irish Stew, Mutton Broth, Scotch Broth, Meat Pies, Meat Puddings, Meat Patties,
Hashes, Baked Meats, Fritters, Rissoles, Croquettes, Cakes, Sausages, Minced Collops
&c. &c.
The prepared minced meats being seasoned and ready for use by having the
necessary condiments and material to furnish the prescribed dishes required, but the
addition of a given quantity of water when they may be cooked without loss of time
on an ordinary fire or by a gas, oil or other stove thus furnishing substantial and
economical meals at a few minutes notice.
The bones from the carcase are placed in a digester and subjected to the heat and
pressure of steam in order to separate their organic and mineral constituents-the
former being thus available as a nutritive food product in which form it may be used
either in conjunction with the prepared chopped or ninced meat or by itself either
in a plain or prepared form as a food for invalids.
These meats and other products to be so prepared and packed as to be readily
saleable by butchers grocers, cheesmongers, co-operative stores or other tradesmen or
to individual consumers at centres of distribution or their own residence.
Different joints also may be prepared with great advantage thus-In cooking a
shoulder of mutton it has been usual either to simply boil or roast it and serve it
up either with or without sauce with the result that the existence of the blade
bone creates a general difficulty in carving it and so diminishes the demand for
that particular joint as to effect its valve to the extent of one penny to two pence
per pound.
To remedy this defect so as to create an increased demand for this particular
portion of the carcase I take a shoulder of mutton and remove the bone and a
portion of the fat but in such a way as not to damage the skin.
1 then mince the fat and also some parsley onions and herbes to which I add some
spices and condiments and well mix the whole together with some minced meat and
flour which I then partially cook so as to form a seasoning with which I fill the
space vacant by the removal of the bone to such an extent as will enable the ends of
the outer skins to be brought together and either sew up or skewered together which
then forms a joint ready prepared for cooking and is capable of being placed in an
oven and cooked without any further preparation and in a cool larder will keep fresh
for several days.
By arrangements with consumers joints so prepared may be dispatched to bakers
in their immediate vicinity to be cooked and delivered to customers at the dinner hour
in a form ready for use.
In warm weather after the joint is prepared I immerse it in a solution of boracic
acid and boro-glycoride saccharino or any other known antiseptic.

page_text: Having now particularly described and ascertained the nature of my said Inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. The chopping up or mincing of the boiling coarse and other portions of the
carcases of different animals namely Cattle, Sheep and Pigs at the Abattoirs and
Slaughter Houses or in proximity thereto so as to convert the meat therefrom
possessing different nutritive properties or values into an edible food of one uniform
character.
2. The preparation of the meat by the addition of herbs, spices, vegetables, con-
diments. flavouring &c. so as to yield complete dishes or meals either cooked or
uncooked.
3. The partially cooking the seasoning mentioned in the last claim thereby enabling
it to be kept several days.
4. The preparation of meals &c. in a central kitchen, depôt or store so that the
special ingredients of one or more meals may he placed in a saucepan or cooking
utensil and in that way dispatched for cooking direct to or in the vacinity of the place
where it will be consumed or the residence of the consumer.
5. The preparation of joints or made pics of meat or other ingredients and
forwarding them to bakers to be baked and delivered to customers in a cooked form
ready for consumption.
6. The general application of the whole or part of the various processes or
operations named so as to form a complete system by which the communication
between producer and consumer may be improved and the system of food distribution
simplified.
Dated this 94th day of October 1889
D. TALLERMAN.