152 ACTINIAS BOILED, 



in the taste. As soon as I had got one that seemed 

 well cooked, I invited Mrs. G. to share the feast; 

 she courageously attacked the morsel, hut I am com- 

 pelled to confess it could not pass the vestibule ; the 

 sentinel was too many for her. My little hoy, how- 

 ever, voted that "'tinny was good," and that "he 

 liked 'tinny ;" and loudly demanded more, like ano- 

 ther Oliver Twist. As for me, I proved the truth of 

 the adage, Ce nest que le premier pas qui coute ; for 

 my sentinel was cowed after the first defeat. T left 

 little in the dish. 



In truth the flavour and taste are agreeable, some- 

 what like those of the soft parts of crab ; I ate them 

 hot, with the usual crab-condiments of salt, pepper, 

 mustard, and vinegar, mixed into a sauce. The in- 

 ternal parts, including the ovaries and the tentacles, 

 though from their mottled appearance rather repelling 

 to the eye, were the most agreeable in taste ; the in- 

 teguments somewhat reminded me of the jelly-like 

 skin of a calf's head. I wonder they are not com- 

 monly brought to table, for they are easily procured, 

 and are certainly far superior to cockles, periwinkles, 

 and mussels. After a very little use, I am persuaded 

 any one would get very fond of boiled Actinias. 



Some I had left with a little of the gravel still ad- 

 hering, in order to see whether this would be thrown 

 off, when life departed ; but it was not so. They should 

 be cleansed before cooking, which can be easily and 

 quickly done with the fingers under water ; the base 

 also should be scraped, so as to remove any bits of 

 slate or rock or dirt, that adhere to it. Attention to 

 these particulars greatly improves the appearance 



