SC - Verjuice

[Anne-Marie Rousseau]

In a message dated 7/7/99 11:58:45 PM Eastern Daylight Time, 
swbro at mail.telis.org writes:

<< As the season for green grapes approaches, I would like to ask if anyone 
has
 a receipe for verjuice?  >>

As a point of interest, the lady who runs Maison Rive at Pennsic (Honour 
Horne-Jaruk is her mundane name; can't thinkof the SCA one right now) is 
doing some market research on the Rialto as to whether it would be worth her 
time to use a large amount of windfall crabapples to make verjuice to sell at 
the War.  A friend has discouraged her, saying that there are probably only a 
dozen people in the SCA who know what verjuice is, and only half of them 
might buy any.
I have reassured her that pretty much everyone on SCA-Cooks knows what it is, 
and many might be interested, presuming they don't have other sources (my 
only source is a specialty foods store, which wants $15 for a jar of perhaps 
less than a quart).  I'd certainly be interested in something cheaper, as 
long as the quality is decent.

Brangwayna Morgan
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