Gather some ripe crab apples and lay them in a heap to sweat, then throw away the stalks and decayed fruit and, having mashed the apples, express the juice. A cider or wine press will be useful for this purpose. Strain it and in a month it will be ready. It is the best, simple substitute for lemon juice that can be found and answers still better in place of sorrel. The French, for many dishes, prefer verjuice to lemon.
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