PATELLIDiE.-— LIMPET* 
123 
de bouc^* and Bernicle ; the Germans^ Schilsselmuschel^ 
Napfmuschel, or Napfschnecke ; the Spaniards^ diampa ; 
the Portuguese^ lapa ; and the Italians, lepade ; and in 
Cornwall, limpet shells are called crogans. 
Limpet Soup. — Wash them, and free the shells from 
seaweed, etc. ; put them into a saucepan and parboil 
them. Take them out of the shells; chop up some 
parsley, and put ' it, with a tablespoonful of oil, or an 
ounce of lard or butter, into a saucepan, and fry until it 
becomes brown. Add a pint of water, and, when boil- 
ing, throw in the limpets, with a teaspoon ful of anchovy 
sauce, some pepper, and boil again for half an hour ; or, if 
preferred, stew them before putting them into the soup. 
To Dress Limpets.— those of a large size, and fry 
them with a little butter, pepper, and vinegar. The 
smaller ones are better boiled, and then eaten with vine- 
gar and pepper. 
Eastbourne method of Cooking Limpets.— them 
on the gridiron till all the water boils out of them, and 
then they are fit to eat. 
Mr. Jeffreys speaks highly of roasted limpets, having 
tasted them in the island of Herm. The limpets were 
placed on the ground, and laid in their usual position, 
and cooked by being covered with a heap of straw, which 
had been set on fire, about, twenty minutes before dinner. f 
Limpet Sauce.— ChomQ clean-shelled limpets, not 
covered with barnacles, steep them in fresh water, and 
then heat them in a close covered saucepan until they 
part easily from the shells. They yield a rich brown 
liquor, in which, after being shelled, they may be stewed 
for half an hour. Thicken the liquor with butter and 
* Jeireys’ Brit. ConcTiology, vol. iii. p. 241. 
f Brit. Conchology, vol. iii. p. 239. 
