.
Fate has decreed that ill-smelling broths shall be
discarded.

VII

[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 UNGUELLAE COCTAE 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. _unguellae coctae_; 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.

IX

[13] TO KEEP FRIED FISH
_UT PISCES FRICTI DIU DURENT_

IMMEDIATELY AFTER THEY ARE FRIED POUR HOT VINEGAR OVER THEM.

Dann. Exactly as we today with fried herring and river
lamprey.

[14] TO KEEP OYSTERS
_OSTREA UT DIU DURENT_

FUMIGATE A VINEGAR BARREL WITH PITCH [1], WASH IT OUT WITH VINEGAR AND
STACK THE OYSTERS IN IT [2]

[1] Tor. _vas ascernum_, corrected on margin, _ab
aceto_. List. _vas ab aceto_, which is correct. G.-V.
_lavas ab aceto_; V. the oysters? unthinkable! Besides
it would do no good.

[2] Goll. Take oysters out of the shell, place in
vinegar barrel, sprinkle with laurel berries, fine salt,
close tight. V. Goll's authority for this version is
not found in our originals.

V. There is no way to keep live oysters fresh except in
their natural habitat--salt water. Today we pack them in
barrels, feed them with oatmeal, put weights on them--of
no avail. The only way English oysters could have
arrived fresh in Imperial Rome wa