Take two onions and cut them into small dice, fry them in a stew-pan 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 teaspoonful 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, and then add them to the soup, and let the whole boil a few minutes, then serve.*
* Burke's 'General Armories'.
† Fairbairn's 'Crests of Great Britain'.
‡Nordenskjold's 'Arctic Voyages in 1878-9'.
Wash the whelks well, boil them and pick them out of the shells.
Put an ounce of batter 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.
Boil them till quite tender, then eat them with vinegar and pepper.
At Marseilles I have seen the large Triton nodiferus sold in the streets ready boiled for eating; but it did not look a tempting dish, and appears to be appreciated only by the lower classes.