A New or Improved Culinary Stock.
Year: 1894

page_text: This Print is in accordance with the Original Specification as it stands after
Amendment (under Section 18 of the Patents, &c., Act, 1883), as allowed
by the decision of the Comptroller General of the 23rd day of February 1897.
Date of Application, 25th Jan., 1894
Complete Specification Left, 15th Sept., 1894-Accepted, 27th Oct., 1894
A New or Improved Culinary Stock.
I, JOHN MCFADYEN, of 70 Surrey Place, in the City and County of Glasgow,
Railway Guard, do hereby declare the nature of my invention to be as follows:-
This invention has reference to and comprises the method of preparing a new or
improved culinary "stock" suitable for the making of fish soups, sauces, and such
like, and the combination of materials and substances used for same, which "stock"
will be nourishing, economical, and preserve its freshness for a lengthened period.
To prepare this new or improved "stock" according to one method I take a
quantity of cockles, mussels, clams, or any edible shellfish of a similar character
and boil or cook same, preferably by steaming in a close covered boiler, or vessel,
using only the smallest quantity of added water necessary to produce the steam
required. After the shellfish are sufficiently cooked I remove the shells from them,
bruise or reduce the flesh to a pulp and strain off by any convenient method all the
liquid from it, also the water in which the shellfish were cooked along with the
liquid discharged from them while cooking. I then take a quantity of the seaweed
known as Irish moss or carrageen, or any seaweed having similar qualities, which
has been well bleached to remove colour, and boil it along with the liquid from the
shell apportioning the quantity of Irish moss and the length of boiling so as to
produce the desired consistency of jelly when cooled. Before boiling the moss and
liquid together I add salt and any other flavouring condiment such as peppercorns
or other spice. The product of the boiled liquid and moss is then strained while
hot and stored in vessels such as stoneware jars, or it may be filled into tins or
cans to be hermetically sealed up.
This culinary "stock" may be prepared in bulk at any place where the materials
are plentiful, and be removed to some other place where the final clarifying and
canning or potting may be more conveniently carried out.
Dated the 24th January 1894.
W. R. M. THOMSON & Co.,
96, Buchanan Street, Glasgow, Agents.

page_text: I, JOHN MCFADYEN, of 70 Surrey Place, in the City and County of Glasgow,
Railway Guard, do hereby declare the nature of my invention, and in what
manner the same is to be performed to be particularly described and ascertained in
and by the following statement in writing, that is to say :-
This invention has reference to a new or improved culinary "stock" suitable for
the making of fish soups sauces, and such like, and the combination of materials
and substances used for same, which "stock" will be nourishing, economical, and
preserve its freshness for a lengthened period.
To prepare this new or improved "stock" I take a quantity of cockles, mussels,
clams, or any edible shellfish of a similar character and boil or cook same, preferably
by steaming in a close covered boiler, or vessel, using only the smallest quantity of
added water necessary to produce the steam required. After the shellfish is
sufficiently cooked I remove the shells, bruise or reduce the flesh to a pulp and strain
off by any convenient method all the extracted liquid from it, also the water in
which the shellfish was cooked along with the liquid discharged from them while
cooking. I then take a quantity of the seaweed known as Irish moss or carrageen,
or any seaweed having similar qualities, which has been well bleached to remove
colour, and boil it along with the liquid from the shellfish, apportioning the quantity
of Irish moss and the length of boiling so as to produce the desired consistency of
jelly when cooled. Before boiling the moss and liquid together I add salt and any
other flavouring condiment such as peppercorns or other spice. The product of the
boiled liquid and moss is then strained while hot and stored in vessels such as
stoneware jars, or it may be filled into tins or cans to be hermetically sealed up.
This culinary stock may be prepared in bulk at any place where the materials
are plentiful, and be removed to some other place where the final clarifying and
canning or potting may be more conveniently carried out.
Having now particularly described and ascertained the nature of ny said inven-
tion, and in what manner the same is to be performed, 1 declare that what I
claim is :-
.
1. The combination of the extracted matter or liquid from shellfish, with Irish
moss or carrageen or equivalent seaweed, for use in the formation of a culinary stock,
substantially as herein described.
2. A culinary stock prepared from: shellfish, substantially as herein described.
Dated tho 14th Santamber 1801
W. R. M. THOMSON & Co.,
96, Buchanan Street, Glasgow, Agents.