190 EDIBLE BRITISH MOLLUSCA. 



in the market at Palma, Majorca, for eating purposes ; 

 and in Italy the latter is also eaten, and is known at 

 Venice and at Trieste, by the name of Zamarugola.* 



The Chinese are very partial to sea-snails, and we 

 read in a description given of a Chinese dinner, that 

 the second course consisted of a ragout made of them. 



At Macao, these sea-snails are white, but at Ningpo 

 they are green, viscous, and slippery, and by no means 

 easy to pick up with chop-sticks. Their taste re- 

 sembles the green fat of the turtle. It is curious that 

 the most abundant shell found in the Scotch kjokken- 

 moddings is the periwinkle, and it is also met with in 

 great numbers in the Danish shell-mounds. 



Periwinkle Soup. — Take a pint and a half or a quart of 

 periwinkles, wash them well, and boil them in a sauce- 

 pan with a handful or two of salt, to enable you to pick 

 out the fish easily. Put a little dripping or butter into a 

 saucepan, with an onion or carrot, some chopped parsley, 

 and a sprig of thyme, and fry until it becomes brown. 

 Add a pint of water to this, and as soon as it boils put 

 in the periwinkles (which have been previously picked 

 out of their shells), with a little pepper and salt, and 

 let the whole boil again for half an hour. 



To boil Periwinkles. — It is only necessary to put them 

 into a stew-pan with as much water as will prevent 

 the bottom from burning, as the liquor oozing from 

 them will be sufficient for the purpose ; when the shells 

 open wide enough to extract the fish, they will be 

 sufficiently done.f 



Rote. — It is necessary to throw into the stew-pan a 

 handful or two of salt with the periwinkles, otherwise 



* ' British Conchology,' vol. iv. p. 252. 

 t Murray's 'Modern Cookery Book.' 



