This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include Beef Salted and Smoked Pork Salted Basket of Beef Salted Ox Tongue Salted and Smoked Ox Tongue Pottings Poultry Game Fish Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat Fish Preserved in Tins Tinned Fish and Meats, Poultry and Fish. Many vintage books such as this are becoming increasingly hardtocomeby and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.

Binding: Paperback;144 pages; Publisher: Read Books; Classification: N/A; Weight: 312.32 g; Dimensions: N/A

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