SC - RE: SC Verjus

[Magdalena]

>
> Gillian Riley (RENAISSANCE RECIPES) in her glossary states that
> the English (not big grape growers) used the juice of green plums and
> gooseberries instead.

I've seen recipes for crab apples, but not green plums.  Does she document her
sources?




> Ms. Riley also lists a recipe for "Chicken with Verjuice "Amorosa"' by
> Platina from the household of Poggio Bracciolini of Mantua.  Green plum
> verjuice is also called for in her redaction.  Is this documentable
> from the original text?  My Latin and Italian is lousy.

_Nothing_ I can find in Platina documents the green plum verjuice.  I'm still
looking for the chicken recipe.

- -Magdalena