Note E103 — 18.
Reading edition
"Vergis and perie." "Verjuice is well known to be the juice of Crabs, but it is not so much taken notice of, that for strength and flavour it comes little short if not exceeds lime-juice."—T.R. "Verjuice, or green juice, which, with vinegar, formed the essential basis of sauces, and is now extracted from a species of green grape, which never ripens, was originally the juice of sorrel; another sort was extracted by pounding the green blades of wheat."—Lacroix, Manners, Customs and Dress, during the Middle Ages, p. 167.