Various 
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.