sca-cooks yeast in cooking

[Nancy Wederstrandt]

While I can't tell you the date of the recipe (it is during the 16th
century) it is taken from A Booke of Cookry.

To seeth Roches, Flounders, or Eeles.
Make ye good broth with new yest, put therin vergious, salt, percely, a little
time, and not much rosemary and pepper, so set it upon the fire and boile
it, and when it is well boyled put in the Roches, Flounders, Eeles and a
little sweet butter.

Almost all the sauce for fish include yeast, which I found interesting.
Many thanks to Katerine Rountre for her notes on yeast.  They were what I
needed since I haven't started redacting yet.  Next question is how do you
think the yeast was used....(what consistency)

Clare St. John