A cake or tea-bread which was traditionally given to mourners at funerals in northern England and differing from funeral to funeral. Averill-bread was a funeral loaf, spiced with cinnamon, nutmeg, sugar and raisins.
A wheel of hard blue cheese made with goat's milk. It has a smooth paste and a natural rind. It is made at West Highland Dairy in western Ross. This cheese is made with whole milk and the curds are pressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 2 kg (4½ lb). Affinage is usually 6-8 weeks.
Ash is the residue of things that have been burned. In culinary terms, ash is always wood ash. Many cheeses are coated in ash. Food may be cooked in ashes.
The ash is a tree which grows in temperate climes. The leaves of the European ash (Fraxinus excelsior) are used in France to make a fermented drink called frénette. When the keys are very young they can be pickled and used instead of capers.
Atlantic rock oyster. A variety of oyster up to 15 cm (6") in length found on the American side of the Atlantic. Unlike many oysters this is usually cooked, served on the half shell. This is because it is quite a fatty oyster, particularly when large, which is improved by cooking. All down the eastern seaboard the Atlantic oyster is called after the area in which it is found, e.g. the Long Island oyster, Chesapeake Bay oysters and so on. The best known is probably the bluepoint.
