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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![yellow tinge. They are preferred thus, as being quite ready for broiling or toasting; but the roe is lost. BUCKLAND SPLIT HERRINGS. This preparation of the herring is now seldom met with, but was greatly in vogue some years since. In the summer, when they are fine and rich, take herrings, wash them well in pickle, split them open at the back, take out the gut and gills, and wipe them out quite clean with cloths. Place stretch-sticks across the backs, and put them in the following pickle of Strong common gin - - - 1 pint. Water - - - - - 1 pint. Cloves, beaten to powder ~ - 2 02. Mace - > - - - 1 oz. Bay Salt . - - -i]b. Saltpetre - - - - 1 oz. After lying eight hours in pickle, take them out and hang them up to drip, after which smoke them until the face side becomes a brown](https://iiif.wellcomecollection.org/image/b33098189_0001_0046.jp2/full/800%2C/0/default.jpg)
