146 .EDIBLE BRITISH MOLLUSKS. 



ever found was near Dawlish ; it was mauve colour, with 

 white streaks. The largest are dredged at Tenby. 



In Ireland, at Youghal, in Birterbury Bay, in Con- 

 nemara, and in Bantry Bay, Tapes aurta is said to be 

 eaten, but it is not a common species, though locally 

 abundant ; and in the spring, numbers are found in the 

 Scilly Isles. 



The Spaniards call the Tapes, Almejas, and, as I pre- 

 viously observed, prize it highly. At Cadiz, shellfish 

 are considered good if people drink too much wine, and 

 consequently they are often introduced at festas ; and 

 no food is considered by the Spaniards so nourishing as 

 shellfish for those who work hard. 



It is a rule at Spanish tables to hand round white 

 wine with shellfish, though with other things they use 

 any wine indiscriminately, and the wisdom of this cus- 

 tom is proved by experience. Indeed, serious illnesses 

 are often caused by taking port wine with oysters, lob- 

 sters, etc. ; the astringent qualities of port having the 

 effect of hardening the shellfish, and sometimes produc- 

 ing violent indigestion. 



The following recipes for cooking the Tapes are from 

 Cadiz : — 



Tapes Soup — Sopa de Almejas. — Wash the shells and 

 put them into a saucepan with a little water, then put 

 them on the fire for a few minutes to open them. Pick 

 the fish out and put them into a clean saucepan, with 

 an onion chopped very small, salt, pepper, and butter. 

 Fry till they are of a good brown colour, then add water 

 or broth, and boil till a strong soup is made. If pre- 

 ferred, fresh fish may be added when serving it. 



Tapes decussata — Almejas blancas. — Wash them well, 

 dry them, and place them in a saucepan or casserole in 



