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The Whole Art of Curing, Pickling, and Smoking Meat and Fish
The Whole Art of Curing Pickling and Smoking Meat and Fish
Author: James Robinson
Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: SMOKED SPRATS. 15 cut the fish across in pieces, half an inch in breadth, and pour a spoonful of the pickle over it. Dry toast, or bread and butter, should be...  more »
ISBN-13: 9781143446917
ISBN-10: 1143446917
Publication Date: 2/3/2010
Pages: 174
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Publisher: Nabu Press
Book Type: Paperback
Members Wishing: 0
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