THE ART AND MYSTERY OF CURING, PRESERVING, AND POTTING ALL KINDS OF MEATS, GAME, AND FISH TEXT

fire and allowed to cool a little; it is now ready for use, and to be applied to the article of food with a soft brush. Set it in a current of air to harden quickly. A second paying-over with the composition may be done with advantage sometimes. For larger articles, as hams, &c. &c., the best transparent glue may be used instead of gelatine, adding to the composition, when a little cooled, a few drops of essence of nutmegs or pimento. If when cold the coating is found to be not firm enough, the proportion of gelatine or glue must be slightly increased, and when, on the contrary, it is too brittle, the quantity of molasses may be increased. No. 13. For the accommodation of parties residing at a distance, peat or bog-earth, rock salt from the Cheshire mines, charcoal, &c. &c., may be had, ready for immediate, use, on application to Mr. Robinson, provision curer, Runcorn, Cheshire, and on very moderate terms. INDEX. PAGE Aberdeen red herrings, 55 Anchovies, British, 59 ―― Gorgona, to feed, 59 ―― Gorgona, smoked, 63 ―― essence of, 129 Apparatus for drying, smoking, &c., 1 Asparagus, pickled, 155 Bacon, choice breakfast, 7 ―― Leicestershire spiced, 23 Barberries pickled, 154 Bath chaps, 24 Beef as hare, potted, 120 Beef’s heart, potted 123 Beef, hung, Shropshire sirloin, 6 ―― Melton hunt, 8 Beef’s 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, calf’s head, 77 Bucaning meats, described, 1 Bucaned beef kidneys, 80 ―― udder, 81 ―― calf’s liver, 82 ―― beef skirts, 83 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 venison, 33 Dried Ulverston red flank of beef, 11 ―― Conger eels, high flavoured, 69 Digby herrings, 55 Eels, conger, smoked, 66 ―― collared, 68 ―― dried, 69 ―― potted, 118 Elder-flower vinegar, 173 Essences to make, 1 Essence of lobsters, 127 ―― shrimps, 128 ―― anchovies, 129 Fish, nutriment in (Dr. Davy), 36 ―― sauce, excellent, 131 Foots of sugar, to be preferred, 4 Fuel for smoking and drying with, 3 Geese, smoked, 79 German saveloys, 89 Gherkins, pickled, 156 Grapes, „ 152 Goose, a perpetual (beef’s heart), 34 Green West India ginger, preserved, 134 Hambro’ Pickle, for beef and pork, 31 Hams, Westphalia, 19 ―― eclipsed, 20 Hare, potted, 114 Haunch of mutton as venison, 26 Herrings, marinated, 103 Italian Cincerelli, 65 Jersey Black Puddings, 90 Kippered Herrings, 52 ―― superior, spiced, 53 ―― salmon, superior, 40 Lemon mangoes, pickled, 159 Lemon pickle, 160 Lemons, preserved, 139 Lobsters, essence of, 127 ―― pickled, 102 ―― potted, 106 Mackarel Kippered, 45 ―― (May-fish), 46 ―― superior pressed, 47 Maltcooms, to keep cured goods in, 4 Mangoes, pickled, 161 Marinated herrings, 103 ―― eels, 99 ―― high flavour, 100 ―― salmon, 92 ―― sprats, 104 ―― shrimps, 96 ―― salmon roes, 127 ―― tench and carp, 93 ―― trout and grayling, 97 ―― veal, 125 ―― another method, 126 Marmalade, raspberry, 144 Moor-game, potted, 115 Morello cherries, jam of, 144 Mushroom catsup, 171 ―― buttons, pickled, for pies and sauces, 168 Mutton, dried as in the Ardennes, 29 ―― breast of, collar as venison, 33 ―― haunch as venison, 26 ―― thigh of l’Diable, 27 ―― Welsh hams, 28 Nasturtiums, pickled, 166 Neats’ tongues, potted, 121 ―― pickled, 16 ―― high flavoured, 17 ―― to pickle, 30 Oversalted Meat, to rectify, 178 Pickled Vegetables, ―― asparagus, 155 ―― barberries, 154 ―― beetroots, 167 ―― cauliflowers, 146 ―― currants, red, 151 ―― celery, 151 ―― codlins, 154 ―― gherkins, 156 ―― golden pippins, 165 ―― grapes, 152 ―― mushrooms, white, 147 ―― mangoes (lemon), 159 ―― lemon pickle, 160 ―― mangoes (cucumber), 161 ―― nasturtiums, 166 ―― mushroom buttons, 168 ―― peaches and nectarines, 165 ―― piccalilli, 157 ―― parsley (green), 169 ―― onions, silver, 148 ―― walnuts, green, 163 ―― „ white, 164 ―― samphire, 146 Pickled Meats and Fish, ―― herrings, 73 ―― smelts, 101 ―― lobsters, 102 Pickle for pork, 31 ―― superior, 32 ―― a preservative (excellent), 32 ―― the Hambro’, for beef and pork, 31 Pig, a young one collared, 112 Polony, Russian, 87 Provocative, a, 132 Portable soup, 78 ―― much richer, 78 Porker’s head, smoked, 23 Preservatives, 4 Potted beef’s heart, 122 ―― crabs, 107 ―― hare, 114 ―― eels, 118 ―― lobsters, 106 ―― Moor game, 115 ―― ox cheek, 84 ―― neat’s tongue, 121 ―― beef as hare, 120 ―― pigeons, 86 ―― snipes and woodcocks, 116 ―― shrimps, 119 ―― „ l’Diable, 85 ―― trout, 117 ―― venison, 124 Preserved ―― apricots, 140 ―― barberries, 142 ―― cucumbers, 137 ―― golden pippins, 143 ―― greengage plums, 138 ―― damsons, 140 ―― Hambro’ grapes, 142 ―― lemons, 139 ―― Morello cherries, 141 ―― peaches and nectarines, 138 ―― tomatoes, 136 Smoked Meats, ―― beef’s heart, 10 ―― beef hams, 13 ―― „ Breslau, 14 ―― boar’s head, 19 ―― calf’s head brawn, 76 ―― Dutch beef, 25 ―― geese, smoked, 78 ―― goose, a perpetual, 34 ―― Hambro beef, 13 ―― hung beef, 6 ―― Leicestershire spiced bacon, 23 ―― Melton hunt beef, 9 ―― mutton, as in the Ardennes, 29 ―― neats’ tongues, high flavour, 17 ―― Norfolk chine, 21 ―― porker’s head, 23 ―― polony, Russian, 87 ―― German saveloys, 89 ―― venison, side of, 111 ―― Whitehaven corned beef, 15 ―― Westphalia hams, 19 ―― „ eclipsed, 20 Smoked Fish, ―― eels, river, 62 ―― „ conger, 66 ―― Gorgona anchovies, 63 ―― herrings, bloaters, 50 ―― „ kippered, 51 ―― Mackerel, kippered, 45 ―― „ May-fish, 46 ―― „ superior, 47 ―― salmon, Welsh, 37 ―― „ Dutch, 39 ―― „ superior kipper, 40 ―― „ American, 48 ―― „ collared, 43 ―― herrings, Digby, 55 ―― „ Aberdeen reds, 55 ―― speldings, 56 ―― sprats, 56 Smelts, pickled, 101 ―― potted, 105 Snipes and woodcocks, potted, 116 Sprats, marinated, 104 Shrimps, essence of, 128 Sausage spice (French), 132 Syrup for preserving fruit, to prepare, 132 Samphire, green, pickled, 146 Silver onions, pickled, 148 Syrup d’Orgeat (French), 174 Tench and Carp, marinated, 93 Tomatoes paste, 129 ―― catsup, 130 ―― „ 172 Tripe, Birmingham and Oxford, 75 Trout and grayling, marinated, 97 ―― potted, 117 Turbot fins, 60 Veal Marinated, 125 ―― „ 126 Vinegar, elder flower, 173 ―― tarragon, 173 ―― white gooseberry, 174 Walnuts, pickled, 164 ―― preserved, 149 ―― green, pickled, 163 ―― catsup, 170 Yorkshire Pressed Pork, 74 THE END. C. WHITING, BEAUFORT HOUSE, STRAND. Transcriber’s Note: This book was written in a period when many words had not become standardized in their spelling. Words may have multiple spelling variations or inconsistent hyphenation in the text. These have been left unchanged. Obsolete and alternative spellings were left unchanged. Misspelled words were not corrected. Words and phrases in italics are surrounded by underscores, _like this_. Footnote was renumbered and was moved to the end of the preface. Obvious printing errors, such as backwards, upside down, or partially printed letters and punctuation, were corrected. Final stops missing at the end of sentences and abbreviations were added.