Boil them for a few minutes, and take care that the soft part is not broken, as it spoils them; this part is more liable to be broken in the autumn.
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 boiling, throw in the limpets, with a teaspoonful of anchovy sauce, some pepper, and boil again for half an hour; or, if preferred, stew them before putting them into the soup.
Take 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 vinegar and pepper.
* Murray's 'Handbook to Devon and Cornwall.' † 'British Conchology,' vol. iii. p. 241.
‡ 'Essai d'un Catalogue des Mollusques Marins, Terrestres, et Flu-viatiles,' par J. A Mace.
§ 'History of Cornwall,' by the Rev. R. Polwhele.
Put them on the gridiron till all the water boils out of them, and then they are fit to eat.
Dr. 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.*
"Choose 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 flour; strain and season with pepper, cayenne, and salt, and a slight flavouring of lemon-juice or vinegar. The limpets, being tough and indigestible, are not returned into the sauce". †