SOLENID.E. — RAZOR-SHELL. ] 7 



ia the market at Tche-fou. The small kinds they call 

 Tchln-ga, and the larger species Chu-en-na.* 



At Naples it is considered qnite a recherche morseb 

 too expensive for the common people, a dishful selling 

 at six carlines, which is equal to two shillings of our 

 English money. 



The G-erman name for this shell is Scheidenmuschel 

 or Messerschalenmuschel, and the French call it Manche 

 de couteau and coutoye. In Spain it has several names 

 by which it is known, viz., Miiergos, Muerganos, Mor- 

 gueras, Maneg de ganivet, Longeirones, Caravelas, and 

 at Mahon, Manecs de quinivet.f The Sicilian names 

 for it are Cannulicchiu stortu and Couca niura, and 

 in the Adriatic Solen siliqua is called Capa tabar- 

 china. 



Razor -fishes may be cooked in the following 

 manner : — 



Razor-fish Soup. — Take 2 lbs. of razor- fish, and, after 

 they have been well washed, put them into a saucepan, 

 and keep them on a slow fire till they open, then take 

 out the fish from the shells. Chop up some parsley 

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

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

 becomes brown. To this add a pint of water, or a pint 

 and a half of milk, and, when boiling, place in your 

 fish, with a little salt and pepper, and let it boil again 

 for half an hour. Add toasted bread before it is served 

 up, or boil some vermicelli with it, of course adding 

 more water. 



To cook Razor-fish. — Boil them for ten minutes or so, 



* ' Notice sur la Malacologie du Littoral de l'Empire Chinois,' par 

 Odon Desbeaux, ' Journal de Conch.' tome xi. 1863. 



f M. de la P. Graells, ' Exploracion' cientilica de las costas del Fenol.' 



C 



