PATELLIDiE. LIMPET. 123 



de bouc* and Btrnicle ; the Germans, Schilssehnuschel, 

 Napfmuschel, or Napfschnecke ; the Spaniards, diampa ; 

 the Portuguese, lapa ; and the Italians, lepade ; and in 

 Cornwall, limpet shells are called crogans. 



Limpet Soup. — Wash them, and free the shells from 

 seaweed, etc. ; put them into a saucepan and parboil 

 them. Take them out of the shells; chop up some 

 parsley, and put it, with a tablespoonful of oil, or an 

 ounce of lard or butter, into a saucepan, and fry until it 

 becomes brown. Add a pint of water, and, when boil- 

 ing, throw in the limpets, with a teaspoon f'ul of anchovy 

 sauce, some pepper, and boil again for half an hour ; or, if 

 preferred, stew them before putting them into the soup. 



To Dress Limpets. — Take those of a large size, and fry 

 them with a little butter, pepper, and vinegar. The 

 smaller ones are better boiled, and then eaten with vine- 

 gar and pepper. 



Eastbourne method of Cooking Limpets. — Put them 

 on the gridiron till all the water boils out of them, and 

 then they are fit to eat. 



Mr. Jeffreys speaks highly of roasted limpets, having 

 tasted them in the island of Herm. The limpets were 

 placed on the ground, and laid in their usual position, 

 and cooked by being covered with a heap of straw, which 

 had been set on fire, about twenty minutes before diuner.f 



Limpet Sauce. — Choose clean- shelled limpets, not 

 covered with barnacles, steep them in fresh water, and 

 then heat them in a close covered saucepan until they 

 part easily from the shells. They yield a rich brown 

 liquor, in which, after being shelled, they may be stewed 

 for half an hour. Thicken the liquor with butter and 



* Jeffreys' Brit. Conchology, vol. iii. p. 241. 

 f Brit. Conchology, vol. iii. p. 239. 



