[Sca-cooks] Recipe: Monchelet and a question

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Anne duBosc:
>Original
>
>>From Forme of Cury, page 17:
>
>Monchelet XVI
>
>  Take Veel o(th) Moton and smite it to gobett see(th) it i gode
>broth.  Cast (th)to erbes yhewe gode wyne.  And a qntite of oynons
>minced.  Powdo fort and Safron.  And alye it with ayren and vions.
>But lat not see(th) aft.
>
>
>
>My translation:
>
>Take veal or mutton and cut it in chunks.  Boil it in good broth.
>Throw in chopped herbs, good wine, a lot of onions, powder forte,
>and saffron.  Add eggs and (VIONS), but do not let it boil after
>(adding the eggs).
>
>
>
>My question:
>
>What are "vions"?

The recipe in Curye On Inglysh uses the word "verious", presumably
referring to verjuice.

Adamantius