[10] TO KEEP MEATS FRESH WITHOUT SALT FOR ANY LENGTH OF TIME UT CARNES SINE SALE QUOVIS TEMPORE RECENTES SINT
COVER FRESH MEAT WITH HONEY, SUSPEND IT IN A VESSEL. USE AS NEEDED; IN WINTER IT WILL KEEP BUT IN SUMMER IT WILL LAST ONLY A FEW DAYS. COOKED MEAT MAY BE TREATED LIKEWISE.
[11] TO KEEP COOKED SIDES OF PORK OR BEEF OR TENDERLOINS CALLUM PORCINUM VEL BUBULUM ET UNGUELLÆ COCTÆ UT DIU DURENT
PLACE THEM IN A PICKLE OF MUSTARD, VINEGAR, SALT AND HONEY, COVERING MEAT ENTIRELY, AND WHEN READY TO USE YOU’LL BE SURPRISED.
V. Method still popular today for pickling raw meats. The originals treat of cooked meats (Tor. nucula elixa; G.-V. unguellæ coctæ; Tac. nucella cocta). Dispensing with the honey, we use more spices, whole pepper, cloves, bay leaves, also onions and root vegetables. Sometimes a little sugar and wine is added to this preparation which the French call marinade and the Germans Sauerbraten-Einlage.
VIII
[12] TO MAKE SALT MEAT SWEET UT CARNEM SALSAM DULCEM FACIAS
YOU CAN MAKE SALT MEATS SWEET BY FIRST BOILING THEM IN MILK AND THEN FINISHING THEM IN WATER.
V. Method still in practice today. Salt mackerel, finnan haddie, etc., are parboiled in milk prior to being boiled in water or broiled or fried.