The Whole Art of Curing, Pickling, and Smoking Meat and Fish
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1847 Excerpt: ...quite tender, take out every bone, cut them in small pieces, and blend with the mass Then take a piece of the belly of pork, about eight pounds weight, cut in a squar...more
Paperback, 56 pages
Published May 8th 2012 by General Books
(first published August 28th 2009)
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