IMPROVEMENTS IN THE MANUFACTURE OR PRODUCTION, CONCENTRATION, COMBINATION, AND PRESERVATION OF MEAT OR ANIMAL AND VEGETABLE EXTRACTS OR ESSENCES FOR ALIMENTATION
Year: 1880

page_text: LETTERS PATENT to William Edward Gedge, of No. 11, Wellington Street,
Strand, London, in the County of Middlesex, Patent Agent, for an Invention of
"IMPROVEMENTS IN THE MANUFACTURE OR PRODUCTION, CONCENTRATION,
COMBINATION, AND PRESERVATION OF MEAT OR ANIMAL AND VEGETABLE
EXTRACTS OR ESSENCES FOR ALIMENTATION." A communication from abroad
by Jean Baptiste Pascal, of Lyons, France, Merchant.
PROVISIONAL SPECIFICATION left by the said William Edward Gedge at
the Office of the Commissioners of Patents on the 2nd March 1880.
WILLIAM EDWARD GEDGE, of No. 11, Wellington Street, Strand, London, in the
County of Middlesex, Patent Agent. "IMPROVEMENTS IN THE MANUFACTURE OR
PRODUCTION, CONCENTRATION, COMBINATION, AND PRESERVATION OF MEAT OR
ANIMAL AND VEGETABLE EXTRACTS OR ESSENCES FOR ALIMENTATION." A com-
munication from abroad by Jean Baptiste Pascal, of Lyons, France, Merchant.
This Invention consists in the production and in the processes and means used
for the manufacture and the preservation of a novel extract of "Consommé" or
cullis, possessing all the constituent parts of a good soup and bouilli ("Pot-au-feu"),
such as the gravy or juices of meat, of vegetables, gelatine, or bone broth, fat, salt,
etc.; in short, a complete extract of "Consommé," which, diluted in boiling water,
and with no other addition, instantly produces an excellent soup; also of other less
complete extracts of the juices of meat or of gelatine, containing either the juice of
vegetables without fat, or of fat without the juice of vegetables.
Manufacture. The following vegetable are placed in a pot or any other apparatus
of sufficient capacity namely:-
-For, say, every 88 quarts (“100 litres”) of water,—

page_text: and circumstances. High seasonings may even be added, such as thyme, laurel, or
bay, cloves, etc.
The whole is gently boiled or simmered for about six hours, care being taken to
supply with boiling water the loss produced by evaporation, and which should be
avoided by keeping the apparatus closed as much as possible. After the six hours
cooking the vegetables are removed and put into a press to squeeze from them all
the liquid which they may still contain, which liquid is returned to the apparatus,
and the vegetables which have been withdrawn are replaced by the following
quantity of meat :—
Beef
say,
55 pounds weight ("25 kilogrammes").
Bone, cuttings, and other inferior meats, say, 55 pounds weight ("25 kilogrammes"),
the whole divided and cut into pieces.
-
If the meat to be 'used is too lean, or if it is desired to make a fat extract, beef
fat or suet is added; similarly, if a non gelatinous or. but slightly gelatinous extract
is desired, good meat is substituted for the bones. If, on the contrary, an essen-
tially gelatinous extract is required, the meat is partly or wholly dispensed with,
and it may be replaced by bones, feet, or other gelatinous matters. It will be
understood that the quantity and choice of meat cannot always be the same, and
that they will be modified according to circumstances and the product proposed to
be obtained.
The apparatus is still kept at a slight boil or simmer for six or eight hours to
cook and recook the meat, after which greater heat is used to cause the evaporation
of the liquid until it only slightly covers the meat; then the meat and the bones
being completely exhausted they are withdrawn and set to drain. The liquid is
also removed from within the apparatus, and after being passed through a strainer
is put into a pan.
The liquid placed in the pan forms two quite separate layers, that is to say, the
fat which floats above and will not mix with the gelatine, and the meat and
vegetable juices which occupy the lower part. Nevertheless, it is necessary to
form with the liquid thus separated (and this is one of the main features of this
Invention) a homogeneous whole, agreable to the eye. This is attained by operating
in the following manner :-The liquid is allowed to cool until the fat has set, when
it is removed to be used later. The fat being removed the pan is placed on the
fire, with the addition of from, say, 26 to 33 pounds (12 to 15 " kilos.") of fine salt
well pulverized. Evaporation is then produced by stirring gently with a spatula
over a gentle fire until a paste is formed having the consistency of a syrup. The
whole or a part of the fat which was set aside is then added, accordingly as a more
or less fat extract is desired, and should an even more fatty extract be required beef
fat or suet previously melted may be added. When the fat has melted the pan is
slightly removed from off the fire, and the whole is continually stirred until no fat
can be seen. The warm extract is then run into pots or other receptacles which
are cooled.
To manufacture less complete extracts the parts which it is desired to eliminate
are suppressed, but the operations remain the same.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Edward Gedge in the Great Seal Patent Office on the 12th
August 1880.
WILLIAM EDWARD GEDGE, of No. 11, Wellington Street, Strand, London, in the
County of Middlesex, Patent Agent. "IMPROVEMENTS IN THE MANUFACTURE OR
PRODUCTION, CONCENTRATION, COMBINATION, AND PRESERVATION OF MEAT OR
ANIMAL AND VEGETABLE EXTRACTS OR ESSENCES FOR ALIMENTATION." A com-
munication from abroad by Jean Baptiste Pascal, of Lyons, France, Merchant.
This Invention consists in the production and in the processes and means used
for the manufacture and the preservation of a novel extract of "Consommé" or
cullis, possessing all the constituent parts of a good soup and bouilli ("Pot au feu"),
such as the gravy or juices of meat, of vegetables, gelatine, or bone broth, fat, salt,
etc.; in short, a complete extract of "Consommé," which, diluted in boiling water,
and with no other addition, instantly produces an excellent soup; also of other less
complete extracts of the juices of meat or of gelatine, containing either the juice of
vegetables without fat, or of fat without juice of vegetables.
Manufacture. The following vegetables are placed in a pot or any apparatus of
sufficient capacity, namely, for, say, every 88 quarts ("100 litres") of water :-
-
-
Say, 66
gay, 33
Carrots
Leeks
Turnips and parsnips, say, 8%
Celery
say, 2
-
pounds weight (" 30 kilogramines").
pounds weight ("15 kilogrammes").
pounds weight (" 4 kilogrammes").
pounds weight (" 1 kilogramme").
These vegetables must firstly be peeled and carefully washed and cut into thin
slices.
This proportion of vegetables, as well as their kind, may vary according to taste
and circumstances. High seasonings may even be added, such as thyme, laurel, or
bay, cloves, etc.
The whole is gently boiled or simmered for about six hours, care being taken to
supply with boiling water the loss produced by evaporation, and which should be
avoided by keeping the apparatus closed as much as possible.
After the six hours cooking the vegetables are removed and put into a press to
squeeze from them all the liquid which they may still contain, which liquid is
returned to the apparatus, and the vegetables which have been withdrawn are
replaced by the following quantity of meat:-
-
Beef
say, 55 pounds weight ("25 kilogrammes").
Bone, cuttings, and other inferior meats, say, 55 pounds weight ("25 kilogrammes"),
the whole divided and cut into pieces.
If the meat to be used is too lean, or if it is desired to make a fat extract, beef
fat or suet is added; similarly, if a nou gelatinous or but slightly gelatinous extract
is desired, good meat is substituted for the bones. If on the contrary, an essentially
gelatinous extract is required, the meat is partly or wholly dispensed with, and it
may be replaced by bones, feet, or other gelatinous matters. It will be understood
that the quantity and choice of meat cannot always be the same, and that they
will be modified according to circumstances and the product proposed to be
obtained.
The apparatus is still kept at a slight boil or simmer for six or eight hours to
cook and recook the meat, after which greater heat is used to cause the evaporation
of the liquid until it only slightly covers the meat; then the meat and the bones
being completely exhausted they are withdrawn and set to drain. The liquid is
also removed from within the apparatus, and after being passed through a strainer
is put into a pan.
The liquid placed in the pan forms two quite separate layers, that is to say, the
fat which floats above and will not mix with the gelatine, and the meat and

page_text: vegetable juices which occupy the lower part. Nevertheless, it is necessary to form
with the liquid thus separated (and this is one of the main features of this Inven-
tion) a homogeneous whole, agreable to the eye. This is attained by operating in
the following manner:-The liquid is allowed to cool until the fat has set, when it
is removed to be used later. The fat being removed the pan is placed on the fire
with the addition of from, say, 26 to 33 pounds (12 to 15 "kilogrammes") of fine
salt well pulverized. Evaporation is then produced by stirring gently with a
spatula over a gentle fire until a paste is formed having the consistency of a syrup.
The whole or a part of the fat which was set aside is then added, accordingly as a
more or less fat extract is desired, and should an even more fatty extract be
When the fat has
required beef-fat or suet previously melted may be added.
melted the pan is slightly removed from off the fire, and the whole is continually
stirred until no fat can be seen. The warm extract is then run into pots or other
receptacles which are cooled.
To manufacture less complete extracts the parts which it is desired to eliminate
are suppressed, but the operations remain the same.
Having now described and ascertained the nature of of the Invention, commu-
nicated to me as aforesaid, and in what manner the same is or may be performed, I
desire it to be understood that the proportions above given are only approximative,
and that such may be varied according to the quality of the ingredients used and
to suit other requirements, and that what
I claim as secured to me by the hereinbefore in part recited Letters Patent is,-
Firstly. The production of a new product or article of manufacture, being an
extract of meat or a bone broth or "buillon," containing septical matters, such for
example as the juice of vegetables, gelatine, albumen, and fat, substantially as
bereinbefore set forth.
Secondly. The use of salt to ensure the preservation of the product, substantially
in the manner specified.
Thirdly. The putting of these extracts into paste, and then incorporation with
fat by means of salt to form a homogeneous whole, agreable to the eye, substan-
tially according to the processes of manufacture above described.
In witness whereof, I, the said William Edward Gedge, have hereunto set
my hand and seal, this Twelfth day of August, in the year of our Lord
One thousand eight hundred and eighty.
חד
Gol