À l'anversoise is French for "in the style of Antwerp" (Anvers) in Belgium. A garnish for large joints of meat of hop shoots and boiled potatoes in cream or butter served with tomato sauce in a pastry shell.
"Peasant style." Dishes simply cooked and with vegetables, especially onions and carrots, and perhaps bacon. The style is similar to à la ménagère and bonne-femme.
Limpet. A conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
