BETTER CARVING OF MEAT
Year: 1885

page_text: WALTER HENRY THORNE Hotel Clerk The Highcliffe Hotel Bournemouth
Hampshire, I do hereby declare the nature of this invention for THE BETTER
CARVING OF MEAT to be as follows, namely:-
A meat dish having special features in its construction whereby many disad-
vantages heretofore existing are by its use overcome. One of its special features is
that in carving a joint no gravy will be splashed either on the table cloth, the
carver, or those sitting at the table, this being remedied by the gravy running
away by means of small grooves or channels into a large channel below the level
of, and which surrounds the joint. This channel should be of a width sufficient to
admit a table or gravy spoon, as in cases where vegetables are served on the same
dish with joint this channel could be utilized for that purpose. For the better
convenience of ladling the gravy a well about the size of bowl of spoon is hollowed
out in this channel at one end of the dish to admit of the last drop being ladled
without tilting the dish.
Another important feature and the novelty of this invention is, that the joint
can be carved on this dish much easier and quicker than on any dish heretofore
made. It will be observed that the subject of drawing Fig. 3, has a raised centre
on which the joint is laid, and to prevent its slipping off a small bead or rim (not
more that a quarter of an inch high is suggested,) surrounds this centre, it being
divided in four parts to allow the gravy to run off into the channel before
mentioned. I apprehend, however that this rim may be made continuous, and the
gravy allowed to drain through holes as outlets. By this specification I intend to
cover such alteration in its construction.
The advantages here claimed are that as the raised centre is on a level with
outside edge of dish, no matter how small the joint may have been reduced, the
carver may slice conveniently and comfortably to the last piece without his
knuckles or the haft of knife coming in contact with the edge of dish or without
his being obliged to pull the joint up on the edge to finish carving which is
invariably the case with an ordinary dish to his great discomfort and annoyance.
I intend this specification to cover the manufacture of this dish in any trade
sizes and in any material of which it could be made, namely, earthenware, china,
glass, iron, pewter, silver, wood or in fact any substance or composition whatsoever.
1100E

page_text: Fig. 3. is the dish in perspective.
This dish has special features in its construction whereby many disadvantages
heretofore existing are by its use overcome. One of its special features is that in
carving a joint, no gravy will be splashed either on the table cloth, the carver or
persons sitting at the table, this being remedied by the gravy running away by
means of small grooves or channels B. B. B. B. into a larger channel D. D. D. D.
below the level of and which surrounds the joint. This channel should be of a
width sufficient to admit a table or gravy spoon, as in cases when vegetables are
served on the same dish, this channel could be utilized for that purpose. An
advantage here occurs for the vegetables being in this channel can be more easily
scooped up, and while lying there will be out of the way of the carver. The
letters F. F. F. F. indicate the rim on which the dish cover rests. For the better
convenience of ladling the gravy a well, (E) about the size of bowl of spoon is
hollowed out in this channel at one end of the dish, to allow nearly the last drop
being ladled without tilting the dish.
'
As a
Another important feature and the novelty of this invention is that the joint can
be carved on this dish much easier and quicker than on any dish heretofore made.
It will be observed that the dish has a raised "centre" Fig. 3. A A A A on which
the joint is laid and to prevent its slipping off a small bead or rim C. C. C. C. (not
more than a quarter of an inch high) surrounds this "centre" it being divided in
four parts, to allow the gravy to run off into the channel before mentioned.
more secure means of preventing the joint slipping about, there may be constructed
on the top of the raised "centre" small cone shaped spikes not higher than the
rim (C) and about four in number, in fact the letters A. A. A. A. on the drawing
suggest these cones and their position. The advantages here claimed are that as
the raised "centre" is on a level with outside edge of dish, no matter how small
the joint may have been reduced, the carver may get at his work more easily and
slice conveniently and comfortably to the last piece without his knuckles or the
hilt of knife coming in contact with the edge of dish and without his being obliged
to pull the joint up on the edge to finish carving which is invariably the case with
an ordinary dish to his great discomfort and annoyance.
Variations of construction.
1. The large channel (D) may be divided into distinct compartments so that a
variety of vegetables could be served from the one dish and yet kept separate from
each other,

page_text: 2. The rim or bead (C) may be made continuous and the gravy allowed to drain
through holes as outlets, or through one outlet only at the end nearest the well, (E)
the grooves or small channels (B) being slightly sloping towards that outlet, (this
would be particularly desirable when the channel (D) is divided into compartments
for vegetables).
3. The dish may also be made with a hot water chamber by enclosing the hollow
underneath with a bottom having a hole with a suitable plug. It may also have
handles and legs if preferred.
I apprehend that this dish may be constructed in. the various ways set forth
under "variations of construction" without departing from the principal of a raised
"centre" which I claim as the novelty of my invention, I therefore desire to protect
such novelty and the variations. I am aware that a hot water dish, and a dish
with grooves and a well (commonly called a "well dish") are not new, I therefore
make no claim in this particular respect.
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 novelty of a raised "centre" A A A A with the cone shaped spikes, or
without.
2. The system of drainage of gravy on an improved plan by the combination
of A A A A with B. B. B. B, thence to D. D. D. D. and E all substantially as
described..
3. I also desire to secure by this patent the manufacture of this dish in any size
and of any material whatsoever.
Date 1 100