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suitable for those avoiding meat can be made like this: the ripest pears ar=
e
mashed with pure salt.  When their flesh has been pulped, leave to mature
either in small wooden tubs or in earthenware pots that have been treated
with pitch. After the third month the suspended flesh releases a juice of
pleasant taste and
of whiteish colour. Alternatively, the following works well: at the moment
when the pears are being salted you should stir in some rather dark wine'

The Author of "Roman Cookery" Mark Grant suggests the following faster
method
125ml red wine
6 large pears
700ml water
400grams sea salt

Take a large pan and pour in the water and sea salt. Dissolve the sea salt
in the water over a low heat, stirring occasionally to prevent a crust from
building up on the side of the pan. Meanwhile core the pears and pulp them
in a blender. When the salt has dissolved in the water, add the pear pulp
and the wine.  Simmer gently for half an hour, giving the mixture a stir
once or twice,
then leave to cool.  When cold, decant into sterilised jars ready for use i=
n
cooking.