Methods for Preserving Meat and FishPaperback, 14 January 2011

This vintage book contains a comprehensive guide to preserving fish and meat, with information on smoking, tinning, salting, pickling, and more. Written in simple, plain language and profusely illustrated, this handy guide will be of utility to those with an interest in economical living, and would make for a fantastic addition to any kitchen collection. Contents include: "Beef, Salted and Smoked", "Pork", "Fish, Salted and Smoked", "Pottings", "Meat Preserved in Tins", "Fish Preserved in Tins", "Vegetables Pickled in Vinegar", "Vegetables Preserved in Salt Water", "Consommés, Sauces, and Purées", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.