TELLINID.E. PSAMMOBIA. 21 



dish after having been boiled, that it requires a con- 

 siderable quantity to satisfy the appetites of three or 

 four persons. Sometimes the fish is pounded and 

 made into a puree to mix with the soup ; but it makes 

 it more substantial and heavier of digestion. 



Spanish Method of making Fish Sauce. — Scald the 

 fish in boiling water, sufficiently to make the shells 

 open ; but do not let them be heated more than neces- 

 sary. Clean them nicely, and then mix them with a 

 white sauce. To give a pleasant flavour, add a little 

 lemon-juice or vinegar. 



Spanish way of Cooking all kinds of Shellfish. — 

 Chop up a good quantity of garlic, onions, parsley, 

 and red peppers (which last must be prepared by 

 throwing them into boiling water, and rubbing off the 

 skins with a dry cloth); scald the fish, and pick them 

 out of their shells, then put all together in an olla (or 

 round earthen pot), with plenty of oil ; fry them till a 

 deep yellow. They may either be served thus, or when 

 finished add some broth, boil it up, and serve it like a 

 thick soup. 



The genuine Cadiz lovers of shellfish, however, 

 consider that scalding the fish spoils it ; they there- 

 fore prefer the raw fish being put at once into the oil 

 and vegetables, and the dish is then sent to table with 

 the shells in it. " Psammobia vespertina " has the 

 following names in Spain, Navallinas and Gnitzu- 

 petit. 



