[Sca-cooks] Books for Cooks at British Library

[Pat]

Hehehehehe
Okay, I've been corrected enough, I think.
 
:-)
 
Mordonna

Huette von Ahrens <ahrenshav at yahoo.com> wrote:

--- Pat wrote:

> Take good Garbage (giblets), chikens' heads,
> feet, livers, And gizzards, and wash them
> clean; caste them into a nice pot, And caste
> fresh broth of Beef, powder of Pepper, Canell
> (cinnamon), Cloves, Mace, Parsley and Sage
> minced small; then take bread, steep it in the
> same broth, Draw it through a strainer, cast
> thereto, And let boil enough; caste there-to
> powder ginger, vergeous (sour apple juice),
> salt, And a little Saffron, And serve it forth.
> 
> The error? The modern spelling is verjuice,
> and it is sour juice, preferably sour GRAPE
> juice.
> 
> Mordonna

>From the OED:

1. The acid juice of green or unripe grapes,
crab-apples, or other sour fruit, expressed and
formed into a liquor; formerly much used in
cooking, as a condiment, or for medicinal
purposes. Also in comparisons as, as sour 
(bitter, tart, etc.) as verjuice. 

I have no problem with their using sour apple
juice. Sour grape juice isn't always the 
sour juice of choice.

Huette

Blessed are they who can laugh at themselves for 
they shall never cease to be amused.



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Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL