HALIOTID^. EAR-SHELL, OR SEA-EAR. 179 



smaller ones are better boiled, and then eaten with 

 vinegar 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. 



Dr. Jeffreys speaks highly of roasted limpets, having 

 tasted them in the island of Herm. The limpets were 

 placed on the ground, arid 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 

 dinner.* 



"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 but- 

 ter and flour ; strain and season with pepper, cayenne, 

 and salt, and a slight flavouring of lemon-juice or 

 vinegar. The limpets, being tough and indigestible, 

 are not returned into the sauce." f 



Fam. HALIOTIDiE. 

 HALIOTIS.— EAK-SHELL, or SEA-EAR. 



Haliotis tuberculata, Linngeus. Ear-shell, or Ve- 

 nus s Ear. — Shell ear-shaped ; short flat spire, lateral, 

 and nearly concealed ; aperture wide ; a longitudinal 

 row of perforations on the left margin ; the interior 

 pearly and iridiscent. 



* ' British Conchology,' vol. iii. p. 239. 

 f ' Practical Cookery,' by Hartlaw Keid. 



N2 ** 



