The Whole Art Of Curing Pickling And Smoking Meat And Fish Both In The British And Foreign Modes With Useful Miscellaneous Receipts And Full Directions For The Construction Of An Economical Drying Chimney And Apparatus

Download or read book The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes written by James Robinson and published by Read Books Ltd. This book was released on 2015-05-06 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: “Bloaters”, “Dutch Salmon”, “Dutch Herrings”, “Smoked Sprats”, “Smoked Mackerel”, “Dried Whitebait”, “Kippered Haddocks”, “Smoked Eels”, “Sprats as Anchovies”, “Smoked pilchards as Sardinias”, “Pilchards, Preserved in Butter”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.