The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles.

Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    INDEX. PAGE Aberdeen red herrings . . 55 Anchovies, British . . 59 — Gorgona, to feed . 59 — Gorgona, smoked . 63 — essence of . . 129 Apparatus for drying, smok- ing, &c 1 Asparagus, pickled . . . 155 Bacon, choice breakfast . 7 — Leicestershire spiced. 23 Barberries pickled . . . 154 Bath chaps . . . .24 Beef as hare, potted . . . 120 Beefs heart, potted . . 123 Bee£ hung, Shropshire sirloin 6 — Melton hunt . . . 8 Beefs heart, smoked , . 10 Beef, Ulverston red flank . . 11 — hams . . . .13 — Hambro rough . . . 13 — Breslau . . . .14 — Whitehaven corned . . 15 — Dutch . . . .25 Beetroots, pickled . . .167 Bloaters 50 Black puddings, Jersey . . 90 Birmingham and Oxford tripe 75 Boar’s head smoked . . . 19 Brawn, calfs head. . . 77 Bucaning meats, described . 1 Bucaned beef kidneys . . 80 — udder . . . 81 — calf s liver . . 82 — beef skirts . . . 83 PAGE Cabbage, red, pickled . , 145 Catsup, tomato . . . . 130 — mushroom . ,171 — walnut . , . 170 Cauliflowers, pickled . .146 Caveach herrings . . . 74 Caviare brown . . ,70 — white . . ..71 Cavis of mackerel . . .72- Celery, pickled . . . . 151 — crab salad, . .173 Charcoal, preservative quality 4 Chetna, Bengal . . . 131 Coating composition, to make 180 — to apply 180 Codlins, pickled . . .154 Coated turbot fins . . . 60 — river eels . . .62 — conger eels . . . 68 — young pig . . .114 Collared salmon . . . 43 — side of venison. . 109 — young pig . . . 112 Crabs potted . . . .107 Crab salad . . . . 173 Conger eels . . . .69 Currants red, pickled . .151 — preserved for tarts . 135 Curry powder, excellent . 175 Dried Mutton, as in the Ardennes . . . 29 — breast of mutton as ve- nison . . .33