Verjuice Sauce

Source: Daz bůch von gůter spise, 14^th century collection of German recipes.

Original Recipe: (transcribe by Hans Hajek)

Wilt du machen einen agraz.

Nim wintruͤbele vnd stoz sur ephele. diz tuͦ zvͦ sammene, menge ez mit wine vnd druͤckez vz. dise salse ist guͦt zvͦ scheffinen braten vnd zvͦ huͤnren vnd zvͦ vischen vnd heizet agraz.

Translation: (by Alia Atlas)

How you want to make an agraz

Take grapes and pound sour apples. Add this together. Mix it with wine and squeeze it out. This sauce is good for roasting sheep and hens and fish and is called Agraz.

My Interpretation:

¼ cup verjuice juice (or Grape Juice)	¼ cup Lemon juice (optional)
¼ cup sour apple juice	¼ cup white  wine

Combine wine and juices together. Use for marinading meats or as a sauce.

Notes:

The lemon juice is recommended if verjuice (juice from unripened "sour" grapes) or sour apple juice is unavailable.