178 EDIBLE BItlTISH MOLLUSCA. 



imaginary person, he really existed, and was the dis- 

 honest steward of Lord Robartes, of Lanhydrock.* 



The French call this shell Lepas, Patelle, Jamhe, (Ed 

 de bouc,f Bernicle, Flie, and the very large ones are 

 called Ran, at Cherbourg (the same name as that apr 

 plied to the Buccinum, on that part of the coast) ; % the 

 Germans, call them Schusselmuschel, Napfmuschel, or 

 Napfschnecke ; the Spaniards, Diampa, Lampas, Laypas, 

 Lamparas, Lamparons, Conchelos, Cucas, Patgellidas, 

 and Barretets ; the Portuguese, Lapa ; and the Italians, 

 Lepade; and in Cornwall limpet shells are called 

 Crogans, also B>rnigan } and Brennick.§ 



To cook Limpets. — Boil them for a few minutes, and 

 take care that the soft part is not broken, as it spoils 

 them ; this part is more liable to be broken in the 

 autumn. 



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

 seaweed, &c, 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 

 boiling, throw in the limpets, with a teaspoonful 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 



* Murray's ' Handbook to Devon and Cornwall.' 

 f 'British Conchology,' vol. iii. p. 241. 



X ' Kssai d'un Catalogue des Mollusques Marins, Terrestres, et Flu- 

 viatilesy par J. A Mace. 



§ « History of Cornwall,' by the Rev. R. Polwhele. 



