Ingredients

• limpets
• tips of nettle leaves
• salt water

Method

• Boil the limpets in salt water for a considerable period. (Adding the tips of nettle leaves helps to make the limpets tender.)
• Take the limpets out of their shells, wash them well and then cut them into quarters.
• Toss them in oatmeal, and fry in bacon fat.

Pen-bryn, Cardiganshire.

• Fry the limpets in bacon fat together with eggs and sliced onions.

Uwchmynydd, Lleyn.

Llygaid y graig is the Welsh name for these particular shell fish in some districts, e.g. Aber-porth, Cardiganshire.

Tradition has it that limpets were collected only when the letter ‘r’ appeared in the name of the month in English. They are found clinging to the rocks along the sea shore, and experienced collectors relate that to free them from the rock is quite a difficult task; levering them suddenly with the blade of a knife is one of the surest methods. The limpet itself, housed in a large shell, is comparatively small and has to be collected in large numbers to provide a meal for an average-sized family.