Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes

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: "e;Bloaters"e;, "e;Dutch Salmon"e;, "e;Dutch Herrings"e;, "e;Smoked Sprats"e;, "e;Smoked Mackerel"e;, "e;Dried Whitebait"e;, "e;Kippered Haddocks"e;, "e;Smoked Eels"e;, "e;Sprats as Anchovies"e;, "e;Smoked pilchards as Sardinias"e;, "e;Pilchards, Preserved in Butter"e;, 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.