Prepare good strong kegs and steam them thoroughly with black currant leaves. Gather good, ripe fruit. Pears and bergamots should be freshly picked, but apples must have lain on straw for 2 weeks. Pack the fruit into the kegs, sprinkling each layer with a mixture of black currant leaves, tarragon, savory, and marjoram. Place a thicker layer [of herbs] on the bottom and on top. Boil up a brine using
*A similar method of marinating was used in Roman times and was recommended by Apicius for preserving hard-skinned peaches. (
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