VExN'ERID.E. PULLET. 143 



Poli remarks that it rarely appears in the Neapolitan 

 markets. He says that it is cooked at Naples with pep- 

 per, oil, and lemon-juice, and served with baked primes. 



The pinna may be cooked in the following manner : — 



Pinna Soup. — Take five or six pinna, according to 

 their size, and after they have been well washed, put 

 them into a saucepan on a slow fire until the shells 

 open ; then take out the fish. Chop up some parsley 

 very fine, and put it with a tablespoon ful of oil or an 

 ounce of butter, into a saucepan, and fry until it be- 

 comes brown. To this add a pint of water, and, when 

 it boils, put in your fish, with a little salt and pepper, 



Sometimes vermicelli is boiled with it, when more 

 water must be added ; or take a slice or two of bread 

 nicely toasted, and, after cutting it up into small pieces, 

 put it into the soup before it is served. 



Fried Pinna like Cutlets. — Take half-a-dozen of these 

 shellfish, and, after well washing them, place them in a 

 saucepan over a slow fire until they open of their own 

 accord ; take out the fish from their shells, and place 

 them on a dish, covering them well with flour or 

 breadcrumbs. Put some oil or lard into a frying-pan, 

 and, when it begins to boil, add your fish, and fry them 

 of a bright yellow colour. The frying-pan should be 

 gently shaken all the time, so that the fish may not ad- 

 here together, but be quite separate. Dried parsley 

 may be added just before serving up. 



Fam. VENEKIDjE. 

 TAPES.— PULLET. 



Tapes pullastra, Linnaeus. Pullet or Cully ock. — ■ 



