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
Catalogue details

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.

    9/172
    CONTENTS. FISHES. Page Bloaters - - - - 3) 4 Dutch Salmon - - - - - 10 Dutch Herrings - - - - - 18 Smoked Sprats — - - . > - 15 Smoked Mackarel - - - - - 16 Dried Whitings” - - - - - 18 Kippered Haddocks - - -— - 18 Smoked Eels - - - - a9 Sprats as Anchovies : . > =e Smoked Anchovies - - . - 23 Smoked Pilchards as Sardinias —- - - 24 Pilchards, preserved in Butter — - > - 26 Smoked Labrador Salmon . - - 27 Cod Sounds - - - : - 29 Pickled Smelts — - . - - - 30 Miramichi Herrings - - - - 30 Kippered Herrings - - - - 31 Buckland Split Herrings - - - - 32 Potted Salmom (as formerly at Newcastle) - 33 Caveach Mackarel - - - - 34 Pickled Oysters - - - - _- 34 Collared Eels - - - - = do
    digitised image 1
    digitised image 2
    digitised image 3