(Recipe #51, page 88)
If the meat has been preserved with salt alone, soak it in water overnight or for a few hours, depending on how salty it is. Set the water on the stove, covered, and boil it slowly for about three hours. Any water needing to be added should be boiling, not cold. Meat that has been pickled in brine with spices and herbs should be set on the stove with boiling water and some salt; to prevent it from losing its flavor, see that it boils constantly and not too long.
Translated by David Green.