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Whelks

Procure the whelks alive if possible. To cleanse them, put them into fresh water for several hours. Boil them in salt and water. They are hard and leathery in substance, and will need to boil a long time. The small ones, which may be eaten as periwinkles, will require three-quarters of an hour; the large ones with shells as large as hens' eggs, one hour and a quarter. Large whelks, even after being thus boiled, are scarcely eatable; therefore take them out of their shells, flour them or dip them in bread-crumbs, and fry in hot fat. Before serving, sprinkle pepper and vinegar upon them. Good soup maigre may be made from whelks.