| PAGE | |
| Introduction | [1] |
| Essences | [5] |
| DRIED AND SMOKED MEATS. | |
| Hung Beef—A Shropshire Sirloin | [6] |
| Fine Breakfast Bacon | [7] |
| Melton-Hunt Beef | [8] |
| Beef’s Heart Smoked | [10] |
| Ulverston Red Flank | [11] |
| Beef Hams | [13] |
| Hambro’ Rough Beef | [ib.] |
| Breslau Beef Smoked | [14] |
| Whitehaven Corned Beef | [15] |
| Neats’ Tongues Dried | [16] |
| Neats’ Tongues Smoked | [17] |
| A Boar’s Head | [18] |
| Westphalia Hams | [19] |
| Westphalia Hams eclipsed | [20] |
| Excellent Hams Smoked | [21] |
| A Norfolk Chine | [ib.] |
| Leicestershire Spiced Bacon | [23] |
| Smoked Porker’s Head | [ib.] |
| Bath Chaps | [24] |
| Dutch Beef | [25] |
| Haunch of Mutton as Venison | [26] |
| Thigh of Mutton l’Diable | [27] |
| Welsh Mutton Hams | [28] |
| Dried Mutton, as of the Ardennes Forest | [29] |
| To Pickle a Tongue | [30] |
| Hambro’ Pickle | [31] |
| Pickle for Pork | [ib.] |
| Preservative General Pickle | [32] |
| Superior Pickle for Pork and Meats | [ib.] |
| Collared Breast of Mutton | [33] |
| A Perpetual Goose | [34] |
| FISH. | |
| Nutriment in Fish | [36] |
| Welsh Dried Salmon | [37] |
| Fine Dutch Salmon | [39] |
| Very superior Kippered Salmon | [40] |
| Rich Collared Salmon | [43] |
| Kippered Mackerel | [45] |
| May Fish | [46] |
| Superior Pressed Mackerel | [47] |
| British American Salmon | [48] |
| Superior Bloaters | [50] |
| Prime Kippered Herrings | [52] |
| Superior Spiced Kippered Bloaters | [53] |
| Cape Breton Herrings | [55] |
| Aberdeen Reds | [ib.] |
| Speldings | [56] |
| Smoked Sprats | [ib.] |
| Aldborough Dried Sprats | [58] |
| British Anchovies | [59] |
| Turbot Fins, as Shark’s | [60] |
| River Eels Smoked | [62] |
| Gorgona Fish Smoked | [63] |
| Italian Cincerelli | [65] |
| Smoked Conger Eels | [66] |
| Collared Conger Eels | [68] |
| Dried Conger Eels, high flavoured | [69] |
| Brown Caviare | [70] |
| White Caviare | [71] |
| Cavis of Mackerel | [72] |
| Herring Rich Pickle | [73] |
| Herrings Caveach | [74] |
| Yorkshire Pressed Pork | [ib.] |
| Birmingham and Oxford Tripe | [75] |
| Calf’s Head Brawn | [76] |
| Portable Soup | [78] |
| Richest Portable Soup | [ib.] |
| Smoked Geese | [79] |
| Bucaned Beef Kidneys | [80] |
| „ Beef Udder | [81] |
| „ Calf’s Liver | [82] |
| „ Beef Skirts | [83] |
| Russian Polony | [87] |
| German Saveloys | [89] |
| Jersey Black Puddings | [90] |
| Marinated Salmon | [92] |
| „ Tench and Carp | [93] |
| „ Shrimps | [96] |
| „ Trout and Grayling | [97] |
| „ Silver Eels | [99] |
| „ Superior Rich Eels | [100] |
| „ Herrings | [103] |
| „ Sprats | [104] |
| „ Cutlets | [125] |
| „ Veal | [126] |
| „ Salmon Roes | [127] |
| Side of Venison Collared | [109] |
| The other side Smoked | [111] |
| Young Pig Collared | [112] |
| POTTED MEATS AND FISH. | |
| Potted Ox Cheek | [84] |
| „ Shrimps l’Diable | [85] |
| „ Pigeons | [86] |
| „ Smelts | [105] |
| „ Lobsters | [106] |
| „ Crabs | [107] |
| „ Hare | [114] |
| „ Moor Game | [115] |
| „ Snipes and Woodcocks | [116] |
| „ Trout | [117] |
| „ Eels | [118] |
| „ Shrimps | [119] |
| „ Beef as Hare | [120] |
| „ Neats’ Tongues | [121] |
| „ Beef’s Heart | [122] |
| „ Venison | [124] |
| Pickled Smelts | [101] |
| „ Lobsters | [102] |
| Essence of Lobsters | [127] |
| „ Shrimps | [128] |
| „ Anchovies | [129] |
| Tomato Paste | [ib.] |
| „ Catsup | [130] |
| Bengal Chetna | [131] |
| An excellent Fish Sauce | [ib.] |
| A Provocative | [132] |
| French Sausage Spice | [ib.] |
| PRESERVED FRUITS. | |
| To prepare Syrup for Preserving Fruit | [ib.] |
| Preserved West India Green Ginger, a close imitation | [134] |
| „ Currants for Tarts | [135] |
| „ Tomatoes | [136] |
| „ Cucumbers | [137] |
| „ Green-gage Plums | [138] |
| „ Peaches and Nectarines | [138] |
| „ Lemons | [139] |
| „ Apricots | [140] |
| „ Damsons | [ib.] |
| „ Morello Cherries | [141] |
| „ Barberries in Sprigs and Bunches | [142] |
| „ Hambro’ Grapes preserved whole | [ib.] |
| „ Golden Pippins | [143] |
| „ Raspberry Marmalade | [144] |
| „ Jam of Morello Cherries | [ib.] |
| „ Walnuts | [149] |
| „ Apple Marmalade | [150] |
| PICKLES. | |
| Pickled Red Cabbage, Halton Castle Receipt | [145] |
| „ Green Samphire | [146] |
| „ Cauliflowers | [ib.] |
| „ White Mushrooms | [147] |
| „ Silver Onions | [148] |
| „ Red Currants | [151] |
| „ Celery | [ib.] |
| „ Grapes | [152] |
| „ Codlins | [154] |
| „ Barberries | [ib.] |
| „ Asparagus | [155] |
| „ Gherkins | [156] |
| „ Piccalilli | [157] |
| „ Lemon Mangoes | [159] |
| „ Lemon Pickle | [160] |
| „ Mangoes | [161] |
| „ Green Walnuts | [163] |
| „ Walnuts Pickled White | [164] |
| „ Peaches and Nectarines | [165] |
| „ Golden Pippins | [ib.] |
| „ Nasturtiums | [166] |
| „ Red Beet-roots | [167] |
| „ Button Mushrooms | [168] |
| Pickled Green Parsley | [169] |
| Walnut Catsup | [170] |
| Mushroom Catsup | [171] |
| Tomato Catsup | [172] |
| Celery, Crab Salad | [173] |
| Elder-Flower Vinegar | [ib.] |
| Tarragon Vinegar | [ib.] |
| White-Gooseberry Vinegar | [174] |
| Syrup d’Orgeat—Paris | [ib.] |
| An excellent Curry-powder | [175] |
INTRODUCTION.
AN APPARATUS FOR DRYING AND SMOKING.
I recommend this apparatus, having, for many years, employed exactly such an one in my own business.
The Chimney should be three brick walls of light structure, a back and two sides, to be run up to the height of about nine feet from a paved floor. It must be open in front for a yard high from the bottom, and then a wooden door-frame must be put in, to carry a door five feet high, or, preferably, two doors, each two feet six inches, one above the other, the advantage of which will be seen when you come to make use of it. Above this door there must be brick-work again, for one foot higher, and then the top must be covered over. The inside of the chimney must be one yard wide, and two feet six inches deep, that is, from the front to the back. On each side there must be fixed a framework of wood, with strips one inch square, nailed across at the distance of six inches apart, these reaching from the bottom of the door-frame and terminating within a foot of the top of the chimney; on these strips will rest your spits or rods when laden with fish. Six inches from the top, two or three iron bars, with movable hooks running on them, must be fixed in the brickwork, which will be able to sustain the weight of sides of bacon, hams, salmon, &c. &c. A sheet of strong wire-work, or a plate of sheet-iron, perforated with many holes half an inch in diameter, must be fixed upon the bottom of the door frame. This will distribute the smoke in its ascent, and receive any small fish that may fall from the spits while being smoked. Six inches from the top of the chimney a wooden pipe six inches square must be introduced, to carry the smoke out of the room or shed, and in this must be put a valve or slide, which, when shut, will increase the volume of vapour in the chimney, and when opened will discharge the same; thus you will have the force of the fumigation completely under your command. A door of light sheet-iron should be hung at the open space at the bottom of the front, and so as to be let down or kept open at your pleasure, by means of which the heat from your fire may be reduced as necessity may require, by letting in the cold air, and this can be let down partially or totally when it is desirable to increase the draught. This iron door must not reach quite to the floor, but leaving about six inches open, to keep a small current of air always in the chimney. This construction has many advantages over the old-fashioned close-fronted chimneys.
The Spits, or Rods, must be of any tough wood, perfectly round and a little pointed at one end, half an inch diameter and three feet long. These are for bloaters, &c. For sprats and other small fish, you must have spits of iron wire, also a yard long, and pointed bluntly. For split mackerel, kippered herrings, &c., you must have deal rods of inch square wood, and with wrought-iron sprigs, two inches long, driven through them, and protruding on the other side, on which the shoulders of the various sorts of fish must be fixed.
The Horses, on which the rods must rest while drying the fish, must be plainly made by fixing two upright posts, in figure like the Roman capital letter T inverted, thus ┴ at the distance of three feet from each other, by means of two or three connecting rails. The posts may be six feet long, with strips of wood nailed across them six inches apart; on these will rest all the different sorts of rods when loaded with fish, and will correspond with the wood-work inside of your chimney.
FUEL FOR SMOKING.