Verjuice

This is mentioned frequently in old cookery books. The following receipt is given in one published in 1830 sent by Mrs. Millington, of Preston, Lancashire. ‘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 sauce when lemon is wanting.