Fabrication du verjus (Making Verjuice)Grünernte von Weintrauben. Aus dem Handbuch der Familie Corutti in Verona um 1375
Source: Wikimedia Commons
Mutton with Yellow Sauce
The Good Wife's Guide, Le Menagier de Paris, A Medieval Household Book. Translated, with Critical Introduction, by Gina L. Greco & Christine M. Rose, Cornell University Press, 2009.
Here is another recipe that uses verjuice, from a cookbook published in New York about 400 years later:
by Sussannah Carter. New York: 1803.
Take some white wine, a little lemon juice, or verjuice, and some sugar; boil it, then beat two eggs, and mix them well together; then open your pie, and pour it in. This may be used for veal or lamb pies.
- 1/2 Cup Verjuice
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Olive Oil
- Salt and pepper, to Taste
- Mix altogether and shake.
- Serve on a salad of your choice.