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Sorrel Verjuice

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

SORREL VERJUICE. Grind the sorrel very fine without the twigs, and soak in old, white verjuice, and do not strain the sorrel, but let it be finely ground; or thus: grind parsley and sorrel or wheat-leaves. Item vine buds, that is those that are young and tender, without any sticks.


Other versions of this recipe:

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

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