138 
EDIBLE BRITISH MOLLUSKS. 
sionally a few pints of the Trochus appear in the market 
and are sold as winkles. 
The Chinese are very partial to sea-snails, and we 
read in a deseription 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 resembles the 
green fat of the turtle. It is curious that the most 
abundant shell found in the Scotch kjbkkenmoddings 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 pars- 
ley, 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 stewpan 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.* 
Note.—li is necessary to throw into the stewpan a 
< handful or two of salt with the periwinkles, otherwise 
half the fish could not be picked out. The ‘^opening of 
the shell refers, we conclude, to the falling out of the 
operculum.-^ 
^ Murray’s ‘ Modern Cookery Book.’ f S. L. 
