The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes

Focused on traditional methods of preserving meat and fish, this book provides comprehensive guidance on curing, pickling, and smoking using both British and foreign techniques. It includes a variety of useful recipes and detailed instructions for constructing a cost-effective drying chimney and apparatus. The text is presented in its original format to maintain authenticity, preserving any historical marks or annotations for future generations. This work is regarded as significant by scholars, contributing valuable knowledge to culinary literature.