[Sca-cooks] Was vinegar or verjuice most used in sauces?

[Sharon Palmer]

>Wouldn't the use of vinegar vs. verjus also have been influenced by the
>season? Verjus is a fresh juice, unfermented and before modern sanitation,
>with a fairly short shelf life. Could it be that in season, you used verjus
>and the rest of the time, you used vinegar?
>
Here is the Rumpolt verjuice recipe says that it can be stored for a 
year, probably because of the added salt.

Kalb 47. ... But 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 Agrastwasser (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/

However when you want to 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 that are made from young meat/ 
then it is sumptuous and good.

Ranvaig