VENERID.E. PULLET. 
143 
Poll remarks that it rarely appears in the Neapolitan 
markets. He says that it is cooked at Naples with pep- 
per^ oil, and lemon-juice, and served with baked prunes. 
pinna may be cooked in the following manner: — 
Pinna Take five or six pinnae^ according to 
their size;, and after they have been well washed, put 
them into a saucepan on a slow fire until the shells 
open \ then take out the fish. Chop up some parsley 
very fine, and put it with a tablespoon ful of oil or an 
ounce of butter, into a saucepan, and fry until it be- 
comes brown. To this add a pint of water, and, when 
it boils, put in your fish, with a little salt and pepper, 
Sometimes vermicelli is boiled with it, when more 
water must be added ; or take a slice or two of bread 
nicely toasted, and, after cutting it up into small pieces, 
put it into the soup before it is served. 
Fried Pinn(B like Cutlets. — Take half-a-dozen of these 
shellfish, and, after well washing them, place them in a 
saucepan over a slow fire until they open of their own 
accord ; take out the fish from their shells, and place 
them on a dish, covering them well with flour or 
breadcrumbs. Put some oil or lard into a frying-pan, 
and, when it begins to boil, add your fish, and fry them 
of a bright yellow colour. The frying-pan should be 
gently shaken all the time, so that the fish may not ad- 
here together, but be quite separate. Dried parsley 
may be added just before serving up. 
Fam. VENEEID^. 
TAPES.—VULJjET. 
Tapes pullastra, Linnaeus. Pullet or Cullyock . — 
