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

Focusing on the art of preserving fish and meat, this comprehensive guide covers techniques such as pickling, curing, and smoking. It includes a variety of recipes for items like bloaters, Dutch salmon, and smoked sprats, making it ideal for those interested in economical cooking. With its detailed instructions and accessible format, this handbook is a valuable resource for culinary enthusiasts. The modern edition features a new introduction, enhancing its appeal as a collectible vintage reference.