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Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
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 hard-to-come-by 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.
Book Details
- Publisher: Vintage Cookery Books
- Publish Date: Jan 20th, 2011
- Pages: 144
- Language: English
- Edition: undefined - undefined
- Dimensions: 8.50in - 5.50in - 0.34in - 0.42lb
- EAN: 9781446531815
- Categories: • Methods - Canning & Preserving