Year: 1897

page_text: Date of Application, 12th June, 1897-Accepted, 7th Aug.,
1897
We THEODORE FRANCIS GARRETT of 7 Palace Road Crouch End Middlesex
Food Analyst and WALTER MELVILLE SPOUSE of 132 Park Road Crouch End
aforesaid Stores Proprietor do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement:-
This is a method of dealing with Meat-Stocks, Vegetable Juices, and Flavouring
Extracts, Essences, or Infusions separately or in combination with each other and
in conjunction with Isinglass, Gelatine, or other gelatinous matter in such a manner
that with or without the further addition of such ingredients as are suitable for
certain preparations and flavourings for the same we produce various Soups, Sauces
for Entrees, Gravies, Broths Consomme, Curries, Ragouts, Jugs, and other similar
preparations in the form of solid blocks which are readily soluble in hot water or
other hot liquid.
We are aware that certain firms of manufacturers are producing blocks of sweet
jellies which resemble ours in shape, but they differ in almost every other par-
ticular. For instance, they are sweets and to be served in a solid form, whereas
ours are savouries and intended to be eaten in a liquid form as Soups, Sauces, or
Gravies.
We are aware that Soups also in block form are prepared by certain manu-
facturers but these differ widely from ours in the proceses of manufacture and
their consequent solubility and treatment for immediate use.
Moreover in the preparation of our blocks we differ materially in the various
processes of manufacture, as will be discovered hereunder.
We produce our blocks by reducing various Meat-Stocks to an Extract by evapora-
tion and when sufficiently reduced or concentrated we mix in a certain proportion
of vegetable juices obtained by expression or maceration and into this mixture we
dissolve sufficient isinglass, gelatine, or other gelatinous matter to produce when
cold the desired consolidation, whilst still liquid we add extracts, essences, or
infusions of herbs and spices, together with seasonings of various kinds and other
things that may be essential or suitable to the kind of food we are producing. We
pour this liquid mixture into moulds or other suitable receptacles and then place
them in a refrigerator, cold chamber or other suitable place to set. When the
contents are quite firm we take them out of the moulds or other receptacles and
either wrap them up as they are or further harden them by exposing them to the
action of a drying closet.
In the case of those Soups, Ragouts, Curries, Jugs and other similar foods requir-
ing the addition of other ingredients to perfect them such as slices of ox-tail, ver-
micelli, curry-powder, vegetables, and so forth we add these ready cooked in the
following manner. We arrange the moulds or other receptacles on a cold slab

page_text: and partly fill them with the liquid mixture allowing this to set, and then we add
another layer of the same liquid mixture containing the ingredients to be added
or we add the ingredients by themselves and fill up the moulds after with the
original mixture. In the case of flours, meals or other powdery ingredients we
add them to the stock before the process of reduction is completed so that they
may the more readily cook and become incorporated with the food in course of
production.
By the processes described above we manufacture all manner of standard Soups,
Sauces for Entrees, Gravies for roasted meats poultry and other things, Special
Consomme, Curries, Jugs, Ragouts, and all sorts and kinds of similar foods and
we give the following details as a fair example of our modes of procedure and
combination of processes for the invention of which we claim protection;-
-
To make a block of Consolidated Gravy Soup," we put I oz. of concentrated
extract of Beef into a pan or double-boiler, and into this we stir say oz. each of
the expressed or macerated juices of carrot, tummip, parsnip, and onion, or we may
vary these according to requirement. Into this mixture we dissolve say 1 oz. of
isinglass or gelatine a little more or a little less according to the ascertained
quality of the isinglass or gelatine used or the climate to which the block is to
be exposed. When the isinglass or gelatine or whatever other form of gelatinous
matter is used is quite dissolved by the application of gentle heat we add such.
flavouring extracts, essences, or infusions of herbs or spices or other seasonings.
as the quality of the soup in course of preparation may require. Colouring matter
is also added whilst the mixture is in a liquid state should any be considered
desirable. We next pour the liquid into moulds or other suitable receptacles and
treat after as already described.
We make also by similar means blocks of consolidated Vegetable Juices by
expressing the juices direct or macerating the broken up vegetables or obtaining
the juice and flavour in any other way and these we consolidate by dissolving
therein at a gentle heat sufficient proportion of isinglass, gelatine, or other gela-
tinous matter and we then pour the product into moulds or other suitable
receptacles and when set we divide the mass into suitable proportions and dry as
before mentioned until the blocks are sufficiently hard to resist any atmospheric or
climatic influences to which they may be exposed or subjected.
We may produce blocks also upon the same principle from extracts, essences,
or infusions of herbs, spices, and other materials or we may combine any two or
more ingredients to form single blocks.
The special qualities we claim for our blocks is that they are eminently portable,
and durable under exposure or rough treatment, that in consequence they are of
extraordinary commercial value either for home or foreign use requiring only to
be dissolved in a proportion of hot water or other liquid to be ready for immediate
use.
Having now described and ascertained the nature of our said invention and
in what manner the same is to be performed we declare that what we
claim is:
1. The production of Soups, Sauces, Gravies, Curries, Jugs, Ragouts, and all
other kinds of similar savoury foods in the form of blocks which we obtain by dis-
solving isinglass, gelatine, or other gelatinous matter in mixtures of concen-
trated meat-stocks, expressed or macerated vegetable juices, and extracts essences
or infusions of herbs spices and other seasonings and flavourings as before described
or substantially similar thereto and the adding of other ingredients to the blocks
whilst in course of construction in the moulds or other receptacles and the
hardening or drying of the same to any desirable consistency so that they may
resist atmospheric and climatic influences and remain sound and fit for use."
2. The production of consolidated Vegetable Juices, Extracts, Essences, or
Infusions of Herbs and Spices, either singly or in combination in the form of solid
blocks by the method above described or substantially similar thereto so that they

page_text: will resist all manner of climatic influences and remain good and fit for use either
for flavouring or other purposes for an indefinite period.
Dated this 11th day of June 1897
T. F. GARRETT.
W. M. SPOUSE.