Preserving Meat and Fish - Tinning, Canning, Salting and Smoking

Focusing on the art of food preservation, this vintage guide offers detailed methods for preserving fish and meat through techniques like tinning, canning, salting, and smoking. It features a variety of recipes and articles, with chapters dedicated to specific meats and preservation methods, all presented in clear language and accompanied by illustrations. This modern edition includes a specially commissioned introduction, making it a valuable resource for both contemporary readers and collectors of culinary literature.