Volume 1
The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes; with many useful miscellaneous receipts, and full directions for the construction of an economical drying-chimney and apparatus, on an entirely original plan / by James Robinson.
- Robinson, James, practical curer
- Date:
- 1847
Licence: Public Domain Mark
Credit: The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes; with many useful miscellaneous receipts, and full directions for the construction of an economical drying-chimney and apparatus, on an entirely original plan / by James Robinson. Source: Wellcome Collection.
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![Page Potted Mackarel - - - - - 92 Potted Pigeons - - - - - 93 Potted Hare - - - - - 94 Potted Woodcocks - - - - 95 Potted Moor Game - - - =. 99 Potted Venison = - - - - - 96 Pickled Mangoes’ - - - . - 97 Pickled Codlins— - - - - - 98 Golden Pippins” - - - - - 99 Pickled Grapes - - - ~ - 100 Pickled Apricots, Peaches, and Nectarines - - 101 Lemon Pickle - - - - - 102 Piccalilli - - - - - - 104 Pickled Asparagus - - - - 105 To pickle Nasturtiums — - - - - 107 To pickle Green Samphire - - - 107 To pickle Barberries - - - - 108 Walnuts pickled green - - - - 109 Walnuts pickled white — - - - - 110 Pickled Cauliflowers - - - - 111 Musbrooms pickled white - - - - 112 Mushrooms pickled brown - - : - 113 Gherkins, to pickle - - - - 1138 To pickle Red Cabbage — - - - - 114 Pickled Silver Onions - - - - 115 To pickle Red Currants - - - - 116 To pickle Beet Roots - - - - 117 Green Parsley, to pickle - - - - 117 Pickled Celery - - - - - 18]](https://iiif.wellcomecollection.org/image/b33098189_0001_0012.jp2/full/800%2C/0/default.jpg)


