COOKING PRESERVED FOODS
Getting rid of the salt of preserved food when you actually wanted to prepare it was done by a number of techniques. The easiest, and therefore the most common, was to cook (or serve) the salted meat with something that would absorb the salt, usually dried peas, beans, bread crumbs or grains (left whole). In poorer kitchens, pureed beans and bacon were used. In richer households, additional fruits or spices would be used to help cover the saltiness of the meat. Since a lot of starch and/or cream was used in these dishes, relatively large quantities of the spices would be needed in order to actually taste them.
Parboiled meats were often served with a separate thick 'anti-salt' sauce.
Sauces for salted, as well as fresh, meat became very popular and could be purchased from a professional sauce maker.
In England cameline was prepared by taking "raisins of Corinth, and kernels of nuts, and crust of bread and powder of ginger, cloves, flour of cinnamon, pound it well together and add it thereto. Salt it, temper it up with vinegar, and serve it forth." (Forme of Cury)
Dried fish would be given added flavor by adding mustard or vinegar. The wealthier used sauces or fruits for variety.