[Sca-cooks] sorrel verjuice?

[James Prescott]

At 2:01 AM -0500 5/15/09, Stefan li Rous wrote:
>  <<< I have to say, I would probably make the sorrel verjuice again from my
>  last feast. It was incredible, really showing off both the flavor of the
>  verjuice and the flavor of the sorrel, and was the perfect complement to
>  the poached mahi-mahi I served it with. The sharp/sour/sweet of the
>  sorrel verjuice cut the richness of the fish. The combination was just
>  great.
>
>  Madhavi >>>
>
>  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?
>
>  Stefan


There is indeed reference to verjuice made from various sour items
including sorrel, not just unripe grapes or crabapples.  Also to
verjuice made with and without the addition of salt.

As for a sauce including sorrel, how about Viandier:

216. Green Verjuice [Sauce].

Take sorrel including the stem, steep in some other verjuice, strain 
[through cheesecloth], and add a bread crust so that it does not 
turn.  (A 1490 printed edition quoted by Pichon et al., p. 194.)


Thorvald