[Sca-cooks] sorrel verjuice?

[Phil Troy / G. Tacitus Adamantius]

On May 15, 2009, at 3:01 AM, Stefan li Rous wrote:

> Was this your own invention? Or do you have some evidence for  
> verjuice being made with sorrel in period? Or is this just an  
> addition to green grape or crabapple juice, which is what I thought  
> verjuice was made from.
>
> Along those lines I wonder if there are medieval recipes for green  
> sauces made with sorrel?

As Thorvald states, both verjuice and green sauce can be made from  
sorrel, and I believe a couple of recipes for sorrel sauce were posted  
(puree, add salt, serve, essentially). Sorrel verjuice is, I gather,  
most often made by steeping sorrel in verjuice, but it's quite tangy  
on its own: a key in understanding the situation might lie in the fact  
that in parts of the US and other English-speaking locations, wild  
sorrel is more commonly known as sourgrass.

Adamantius






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter