178 EDIBLE BRITISH MOLLUSCA. 



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

 honest steward of Lord Robartes, of Lanhydrock.* 



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

 de boucrf Bernicle, Flie, and the very large ones are 

 called Ran, at Cherbourg (the same name as that ap- 

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

 Germans, call them Schiisselmuscliel, Napfmuachel, 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. 



J * Essai d'un Catalogue des Mollusques Marins, Terrestres, et Flu- 

 viatilt 1 ?,' par J. A Mace. 



* History of Cornwall/ by the Rev. R. Polwhele. 



