438 ANIMAL FOOD RESOTTECES OP DIFFERENT NATIONS. 



parts, including the ovaries and the tentacles, though 

 from their mottled appearance rather repelling to the 

 eye, were the most agreeable in taste ; the integuments 

 somewhat reminded me of the jelly-like skin of a calf s 

 head. I wonder they are not commonly 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 when 

 cooked. They are of a pellucid rosy hue ; of a firm 

 consistence, at least sufiiciently firm to be readily cut 

 with a knife. 



"The next that I tried were prepared in a different 

 manner, and truth to say the experiment was far more 

 successful; this time I cleansed them more perfectly, 

 carefully scraping the bases, until they were freed from 

 every particle of extraneous matter and from slime. 

 These I had fried in egg and bread crumbs, and they 

 were very far superior to even the best on the former 

 occasion. All prejudice yielded to their inviting odour 

 and appearance, and the whole table joined in the repast 

 with indubitable gusto, I know not if my readers are 

 familiar with a dish, which in Newfoundland during the 

 cod fishing season we used to consider worthy of an 

 epicure — the tongues of the cod taken out as soon as 

 the fish are brought on shore, and fried immediately. 

 The Actiniae fried as above described I should be 

 scarcely able to distinguish, either by the eye or by the 

 taste, from fresh cods' tongues, except that perhaps my 

 protigis are slightly firmer in consistence. 



" Anthea cereus I subsequently tried, prepared in the 



