The Whole Art of Curing, Pickling and Smoking Meat and Fish
- Year
- 1847
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- English 19th C
The Whole Art of Curing, Pickling and Smoking Meat and Fish, issued in 1847, is a practical Victorian manual addressed to butchers, provision dealers, and domestic households. James Robinson sets out methods for salting, brining, drying, and smoking flesh and fish, reflecting the trade knowledge of the period before mechanical refrigeration. Its detailed treatment of preservation techniques makes it a valuable source for the history of nineteenth century English foodways and provisioning.
Cooking from this book
Wiltshire Cured Bacon
Signature dishWiltshire bacon is the dish most often linked with Robinson's manual, and for good reason. As a working preserver, he gave detailed attention to the mild salt and saltpetre cures that produced the celebrated English breakfast bacon of the period, sweeter and less harsh than continental styles. The book stands as one of the earliest English guides to codify these methods for domestic and trade use, making Wiltshire bacon its natural emblem.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
