The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes
Subtitle: with many useful miscellaneous receipts and full directions for the construction of an economical drying-chimney and apparatus on an entirely original plan
By: by James Robinson.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress); Elizabeth Robins Pennell Collection (Library of Congress)
Publisher: Longman, Brown, Green, and Longmans
Published: 1847
Place of publication: London
Language: eng
Number of pages: 153
Subjects: Meat -- Preservation.; Seafood -- Preservation.
Other titles: Robinson's Art of pickling, etc.
Notes: Bitting, K.G.  Gastronomic bib., p. 401