[Sca-cooks] Use of Yeast

[Stefan li Rous]

And no matter whether the yeast source is from wine or ale or bread, Why would you want to do this? There’s no dough or batter to use the yeast for a rising agent, as far as I can see. Is this to simply add a taste?

Thanks,
  Stefan

On Jun 24, 2014, at 12:49 PM, Sam Wallace <guillaumedep at gmail.com> wrote:

> When digging up recipes for rock fish, I found some that called for yeast.
> Here are two examples:
> 
> To seeth Roches, Flounders, or Eeles.
> MAke ye good broth with newe Yeast, put therein Uergious, Salt, Parsley, a
> litle Time, and not so much Rosemarie and pepper. So set it on the fyre and
> boyle it, & when it is wel boyled, put in Roches, Flounders, Eles, and a
> quantitie of sweet Butter.
> - The good Huswifes Handmaide for the Kitchin
> 
> A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al
> maner of brouke fyshe.
> Take a posye of Rosemary and time and bynde them together, and put in also
> a quantitye of perselye not bounde, and put into the caudron of water,
> salte and yeste, and the herbes, and lette them boyle a pretye whyle, then
> putte in the fysshe and a good quantitye of butter, and let them boyle a
> good season, and you shall have good Pyke sauce....
> - A Proper newe Booke of Cokerye
> 
> What are we talking about here? Is this dregs from a wine or ale barrel or
> is it bread yeast in sugar water? Any ideas?
> 
> Guillaume

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****