LITTORlNIDiE. PERIWINKLE. 
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of Cheshire, is a wyvern gules, issuing from a whelk- 
shell argent ; and many other examples might be 
given.* 
A huccinum, 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 fat or butter, till 
they are brown. 
Whelk Soup . — Take two onions and cut them into 
small dice, fry them in a stewpan with some butter; 
shake the pan well for a few minutes, add five heads 
of celery, two handfuls of spinach, 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 /Soz/jt?.— -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 . — Boil them till quite tender, then 
eat them with vinegar and pepper. 
* Fairbairn’s ‘ Crests of Great Britain.’ f Old Cookery Book. 
