114 EDIBLE BRITISH MOLLUSKS. 



" To Cook Scallops.— Cleaa them from tlie shell ; take 

 oif the beards, as also the black marks they bear ; then 

 cut them into four pieces. Fry some breadcrumbs with 

 butter, pepper and salt, to a light-brown colour. Then 

 throw in your scallops, and fry all together for about 

 three minutes and a half, taking care to shake the frying- 

 pan all the time. Last of all, press them tight into 

 shells or a dish, and brown them with a salamander, and 

 send them to table."* 



Fam. HALIOTID^. 

 H4L/077S'.— EAR- SHELL. 



Haliotis tubebculata, Linnseus. 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. 



The Ear-shell, Ormer, or Oreille de BIer,f is said to 

 take its place in the British fauna solely on account of its 

 being found in the Channel Islands, where it is very 

 abundant ; but it is still more so on the coast of France, 

 between St. Malo and Granville, and great quantities are 

 brought from thence to the Jersey market, which is well 

 stocked during the summer, and they are sold at the rate 

 of sixpence a dozen. This celebrated shellfish has been 

 praised by old authors as a most delicate morsel. One 



* " A Man Cook." See ' Field,' February 20, 1864. 



t In German it is the Seeohr ; and Mr. Jeffreys gives the following 

 names for the ear-shell: it is the ormier, or si-ieu {six ymx) of the 

 French ; the patella reale of the Sicilians, lapa hurra of the Portu- 

 guese, and orecchiale of the Italians. 



