Open the shell and hit it with a stone on the "mouth". Remove meat from the shell. Dispose of the dark digestive canal. Brush the meat under running water. Remove rind and "mouth"and cut meat into thin slices. Place the slices between wax-paper layers and tenderize with a meat mallet. Take care not to mince. Prepare immediately. It can also be frozen, not exceeding three months. Preparing perlemoen in a presto can be dangerous.
WHOLE PERLEMOEN PREPARATION
Take a whole perlemoen. Soften with a meat mallet. Add lemon juice and black pepper to taste, no salt. Add grated cheddar cheese. Wrap in bacon and add teaspoon butter. Wrap the perlemoen in tin foil and place in a preheated oven for half and hour. Soft and tasty when cooked.
