limpet stovies



  • Limpets, soaked in water for 12 hours, are drained then simmered in salted water until they are released from their shells, retaining the cooking liquor. They are then rinsed in cold water and the eyes and sandy trails removed, layered alternately with sliced potatoes ((3:1) on limpet meat) in a pan, covered with the cooking liquor, seasoned, buttered and simmered for 1 hour.