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.