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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

204 How to make verjuice from early grapes. First take the unripe grapes and pound them and strain them. And in one quart of juice put a handful of salt and put it into a small vat and stir it around everyday, then it becomes a good verjuice.

Other versions of this recipe:

BARBEL is roasted with verjuice (Le Menagier de Paris)

Roast Mutton in a little salt or with verjuice and vinegar (Le Menagier de Paris)

To make a good comforting verjuice (Libre del Coch)

Sorrel to make verjuice for the chickens (Le Menagier de Paris)