This Victorian treatise covers light and heavy salting, brines, drying, smoking over wood and peat, marinating fish and potting meats, then turns to preserved fruits and pickles. Written for families stocking their store-rooms and for tradesmen, it gives detailed recipes for hams, tongues and game alongside observations on London’s fish markets.
A rich historical record of pre-refrigeration food craft; modern food-safety practice should guide anyone trying it. Download the free EPUB.