Image from page 329 of “The edible Mollusca of Great Britain and Ireland. With recipes for cooking them” (1884)
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Title: The edible Mollusca of Great Britain and Ireland. With recipes for cooking them
Year: 1884 (1880s)
Authors: Lovell, M. S
Subjects: Mollusks Cookery (Shellfish)
Publisher: London, L. Reeve & Co
Contributing Library: Harvard University, Museum of Comparative Zoology, Ernst Mayr Library
Digitizing Sponsor: Harvard University, Museum of Comparative Zoology, Ernst Mayr Library
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Text Appearing Before Image:
y from Hull and Harwich, 192.Whelks taken in wicker baskets, 192.Whelks borne in heraldry, 208.Whelks, to dress, 209.Whelks, Dublin method of cooking, 208.Whelks feed on oysters, 127.Whelks, season for, 193.Whelks troublesome to lobster. fishers, 193.White oysters, 139.White oyster sauce, 154.White snails from Rieti, 223.Whitstable oyster-beds, 129.Whitstable a fishing-town of note in the reign of Henry VIII., 129.Whistles made of the shells of Helix pomatia, 238.Wigwam Cove, piles of old shells at, 49.Winter soup of snails, 241. WTitch goes to sea in a mussel-shell, 65.Women of the Shir tribe make girdles, &c, of river mussel-shells, 186.Wood-snail, Helix nemoralis, 210.Wordsworths lines on the limpet, 173. Xarletas. 20.Xelets, 123.Xels, 123. Yoags, 69. Yonghal way of cooking sugar-loons,12. Zamarugola, 190.Zamburifias, 123,Zamorifias, 123.Zottolina, 263.Zostera marina, 273.Zots-kappen, 40. LONDON: PRINTED BY GILBERT AND HIVINGTON, LIMITED, ST. JOH..s SQUARE. n * i-H .-V * Hr>
Text Appearing After Image:
del _G. B – Sowerby, Mi Vincent Brooks, Imp. Pholas Dactylus. Piddock or Clam
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