This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using ‘Morton’s Salt’ and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk. Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature. The chapters include: ‘The Triple Action – Cure’, ‘Why Do More People Use Morton’s Smoke-Salt than any Other Kind?’, ‘Made Easy of Butchering’, ‘The Better the Cure With Morton’s Smoke-Salt’, and more. This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.
Ngôn ngữ Anh ● định dạng EPUB ● Trang 172 ● ISBN 9781444659566 ● Nhà xuất bản Read Books Ltd. ● Được phát hành 2013 ● Có thể tải xuống 3 lần ● Tiền tệ EUR ● TÔI 3600600 ● Sao chép bảo vệ Adobe DRM
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