The book of preserves = Le livre de[s] conserves: containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c.

Front matter

THE BOOK

OF

P B E S E B Y E S

Contents

CHAPTER PAGE

PEELIMINAEY OBSEEVATIONS . . , . . . 1

I. BEEF, SALTED AND SMOKED 11

Chapter I Salt And Smoked Beef

For salting, procure a wooden bin, made of 2-inch board, and 2 feet 6 inches square.

This same bin will also be used for salting pork.

Be particular, after each time of using, to scald the salting bin, and to singe it with a handful of lighted shavings to prevent any taint of dampness remaining.

SxVLTING BIN

B

Chapter II Pork

For all that relates to the sundry preparations of pork the following will be required : A pointed pork-butcher's knife, A knife to scrape and cleanse the inside of the pig, A chopping knife, A cleaver,

Two funnels of different sizes for filling sausages,

A funnel for filling up black puddings,

A sausage machine, although not indispensable, is a very desirable acquisition and will soon repay its very moderate cost.

Chapter III

To salt fish procure a small salting bin, similar to the one which will be described for salting hams and sides of bacon ;

For the mode of smoking fish refer to the description given of the Smoking-closet, chapter 1. p. 11;

For marinaded fish small barrels will be necessary ;

For salted oysters and herrings still smaller barrels are generally used ;

Red mullet, fillets of mackerel and of sole are put in barrels similar to those in which Ostend oysters are sold.

Chapter IV Potted Meats

The articles enumerated as necessary for the divers preparations of pork will here be sufficient.

The potting pans must be selected of the sizes requisite to suit the several purposes they may be wanted for.