[Sca-cooks] Verjuice

[david friedman]

>   In the reading i've done and in any number of reciepts for various dishes
>     verjuice has been called upon.
>My understanding from reading and from here is that verjuice is 
>little more then
>the juices extracted from un-ripe grapes.
>  Where I work happens to have a good number of established grape vines and
>therefore a goodly number of currently un-ripe grapes.......(can we 
>see my next project??)
>Any suggestons or hints as I go forth to make some (hopefully)verjuice?
>My plan is simple,pick them wash them of,and squeeze them allowing 
>the juices to collect in a bottle.

There is a 17th c. recipe for verjuice made from crab apples in, I 
think, Robert May. You might want to look at that for ideas.
-- 
David/Cariadoc
http://www.daviddfriedman.com/