[Sca-cooks] Rumpolt recipe for making Verjuice

[Sharon Palmer]

I found a recipe for making verjuice in Rumpolt, at the end of another recipe.

Kalb 47.  To make warm meatball pie.  Take veal/ and chop it with 
beef fat/ and first chop the meat very smal/ and when it is chopped 
small/ and you will have it soft/ then take a white weck bread/ and 
soak it in a cold water/ and when it is well soaked/ then take it out 
of the water/ and press it out well/ and chop it with the meat/ that 
the bread disappears into the meat/ and when it is chopped small/ 
then put it together/ and chop it again/ that the fat also disappears 
into it/ if you have no fat/ then chop bacon in it/ and when it all 
is chopped together/ then take with it spice/ eggs/ pepper and 
saffron/ chop it together also/ that it also disappears/ was the 
hands/ and make meatballs/ that are nicely round/ when you have 
driven a pie out/ then lay them in it/ set in an oven and bake it/ 
and when you want to dress it/ then cut it open/ then you will soon 
see/ if there is much fat in it or not/ if there is much fat in it/ 
then skim it away/ and then pour in a little beef broth/ or make a 
sour broth with an egg yolk/ or take a verjuice water into it in 
place of the vinegar.

--- directions for making verjuice!

However if you want to prepare it (the verjuice)/ that it keeps a 
whole year long/ pull the untimely (unripe) grapes off from the 
stems/ and put them in a clean sack/ and tie it closed/ put it in a 
press/ and press it out well/ and make much or little/ put it in a 
small wooden cask/ also take whole unripe grapes in it/ and when you 
seal it on both ends/ then pour the verjuice water in it/ through the 
bung hole put a handful of salt in it/ and close the bung/ and check 
it often/ that it does not become moldy/ and that the bung stays 
always tight/ then it keep a whole year/ If you will take from it/ 
then make a small tap in the bottom/ and when you let the water out/ 
and the cask is not full/ then pour a little olive oil in it/ then it 
will not mold/ and not develop a skin on it/ because the oil float 
over the top. Then you can take out the grapes (Agrastbeern)/ or the 
water (the verjuice)/ and may use it for all sorts of chicken 
(poultry)/ for mutton or lamb/ is is good in various ways/ be it for 
chicken/ or all sorts of meat pies/ especially those make from young 
meat/ then it is sumptuous and good.

Ranvaig