Brine is salt water. Water in which there is a heavy concentration of salt for preservation of meats, fish or vegetables.. I used to swim every morning in a brine pool in Oxford. One day I told a friend who replied, in her very posh tones, 'Why's it brine?' meaning 'Why's it brown?". We couldn't decide who was the posh one in this exchange.
Brisket is a beef cut from the breast section, under the first five ribs, from the lower part of the shoulder, it is a fabricated cut of the beef primal brisket and fore shank. It provides tough, tasty, economical meat. Either on the bone or boned and rolled it has good flavour. It comes in two sections: the flat cut, which has very little fat and the point cut which has more fat and more flavour. Uses include boiling, braising or pot roasting, sometimes after salting and spicing, but it must always be cooked slowly for a long time. It is sometimes served cold after slicing thinly. Brisket is also used to describe corned beef.
Sprats, young herring, large quantities of which are tinned in oil and exported. Sometimes they are lightly smoked before they are tinned. They are used in the same way as sardines.
The brand name of a very fine Oloroso sherry shipped by Harvey’s of Bristol. This is a very popular sherry in the United States.
A delicately shaped pear which is half russeted with green skin which turns to yellow as it ripens. The flesh is juicy and sweet and slightly grainy in texture.
A type of Atlantic rock oyster found off South Bristol in Maine. It has a round shell and plump body.
