Verjuice
The sour juice of the crab-apple or of sour grapes; much more used in France than in England, where an acid-as lemon-juice, sorrel, or vinegar-is wanted in cookery. For some purposes, indeed, it is better than lemon-juice-as, for example, in taking off the flatness of apples or pears, and adding to the sharpness of pies. Prepare it as follows:-Choose ripe crab-apples and lay them in a heap to sweat. Pick away the stalks and any Vermicelli signs of rottenness. Then mash the fruit and express the juice. Strain it, leave it to ferment, and in a month it will be ready for bottling.