LITTORINIDjE, — PERIWINKLE. 135 



of Cheshire, is a wyvern gules, issuing from a whelk- 

 shell argent ; and many other examples might be 

 given.* 



A buccirmm, or whelk, with a figure rising out of it, 

 or rather looking out of it, is sculptured on the font in 

 St. Clement's Church, Sandwich. 



Dublin Method of Cooking Whelks. — Cleanse them 

 well, boil them till they can easily be taken from the 

 shell, and then fry them with plenty o^ fat or butter, till 

 they are brown. 



Whelk Soup. — Take two onions and cut them into 

 small dice, fry them in a stewpan with seme butter j 

 shake the pan well for a few minutes, add five heads 

 of celery, two handfuls of spinachj two cabbage lettuces 

 cut small, and some parsley. Shake the pan again, put 

 in two quarts of water, some crusts of bread, a tea- 

 spoonful of pepper, and a blade or two of mace. Let 

 this boil gently for an hour. Boil the whelks, take 

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

 then add them to the soup and let the whole boil a few 

 minutes, then serve. -f 



Another Way of making Whelk Soup. — Wash the 

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

 Put an ounce of butter 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.— lB>o\\ them till quite tender, then 

 eat them with vinegar and pepper. 



* Fairbaim's ' Crests of Great Britain.' t Old Cookery Book. 



