This vintage book contains a detailed guide on the preserving of meat and vegetables. A comprehensive and timeless volume, this handbook is highly recommended for those with an interest in long-term food storage, and would make for a great addition to collections of culinary literature. Contents include: “Description of the manufactories that I have established for the execution of my process on a large scale”, “Bottles and Vessels”, “Stoppers”, “Closure”, “Pot-au-Feu”, “Consommé”, “Bouillon or Pectoral Jelly”, “Fillet of Beef, Mutton, Fowl, and Partridge”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.