CAHDIAD^]. COCKLE. 57 



siphons, shell, and all, is jerked away in an uncouth 

 manner." 



There is another cockle found also at Paignton, 

 which is even more scarce than Cardium rusticum, viz. 

 Cardium aculeatum ; it is larger and not so solid, with 

 long spines on each rib, and is of a pale brownish-pink 

 or flesh colour. It is very good to eat. I have had 

 splendid specimens sent to me, alive, from Paignton, 

 in a jar, with seaweed ; some measuring more than 

 three inches in length, and two-and-a-half in breadth, 

 and I have taken them myself at Langston Point, near 

 Dawlish. The foot of the animal is long, and of a 

 reddish-pink, but not nearly so vivid or brilliant in 

 colour as that of Cardium rusticum. It is also an 

 inhabitant of the Mediterranean. 



Paignton method of Cooking the Red-nosed CocHe. — 

 Cleanse them for a few hours in cold spring water, and 

 then fry them in a batter made of bread-crumbs.* 



Cockle Soup. — After the cockles have been well 

 washed, place them in a stew-pan over a slow fire till 

 they open, and then take them out of their shells. 

 Put an ounce of butter or lard, some finely-chopped 

 parsley, a sliced onion, a little pepper, and a teaspoon- 

 ful of anchovy, into a saucepan, with a little flour, and 

 fry till it becomes brown. To this add a pint of water, 

 or a pint and a half of milk, and when it boils, place 

 in your cockles. Let it boil again for half an hour, 

 then serve. The cockles being large will require to 

 be cut in halves or quarters, previous to their being 

 put into the soup ; and the quantity required would 

 be about two pounds' weight. 



Pickled Red-noses. — Wash the shells well; then place 

 * Forbes and Hanley, ' Brit. Moll.' vol. ii. p. 15. 



