Verjuice (1)

Verjuice is the young, unripe, and sour grape; it is frequently used in French cookery, but very rarely put into English dishes.

Verjuice (2)

Take some crab apples when the kernels turn black, lay them in a heap to sweat; then pick them from the stalks and rottenness, beat them to a mash, and press the juice through a bag of coarse hair cloth into a clean vessel; it will be fit for use in a month's time. If intended for white pickles, distil it in a cold still. It may be put into sauces when lemon is wanting.