HELICID^. SNAIL. 209 



them out of their shells, and fry them a good brown, 

 and then add them to the soup, and let the whole boil 

 a few minutes, then serve.* 



Another way of making Whelk Soup. Wash the 

 whelks well, boil them and pick them out of the shells. 

 Put an ounce of batter or dripping, with some finely 

 chopped parsley, an onion, a little pepper and salt, into 

 a saucepan, and fry it until it becomes brown, adding a 

 little flour. Then to this add a pint of water or a pint 

 and a half of milk, and when it boils, place in the whelks 

 and a teaspoonful of anchovy. Let it boil again for 

 half an hour, then serve. 



To dress Whelks. Boil them till quite tender, then 

 eat them with vinegar and pepper. 



At Marseilles I have seen the large Triton nodiferus 

 sold in the streets ready boiled for eating ; but it did 

 not look a tempting dish, and appears to be appre- 

 ciated only by the lower classes. 



FAM. HBLICID^E. 

 HELIX. SNAIL. 



HELIX POMATIA, Linnaeus. Vine Snail. Shell glo- 

 bular, strong, large, covered with coarse longitudinal 

 striae, five volutions, convex ; spire short, and the apex 

 blunt; pale cream- colour, with rufous bands; the 

 columella arched; and of a pale purplish-pink; the 

 outer lip dark reddish-brown ; mouth almost round. 



HELIX ASPERSA, Linnaeus. Garden Snail Shell 



opaque, nearly globular, four to four and a half volutions, 



the last much larger, occupying nearly two-thirds of 



the shell; mouth nearly ovate ; spire short, with a 



* 'Old Cookery Book/ 



P 



