2 66 EDIBLE BRITISH MOLLUSCA. 



garlic, and afterwards cut the whole into small pieces, 

 and fry in olive oil ; one or two fresh gathered Chili 

 peppers being introduced as seasoning."* 



"Jersey Method of Cooking Cuttle-fish. — Boil them 

 for ten minutes, then take them out, and the skin will 

 come off like a glove, leaving the fish like so many- 

 sticks of horse-radish. Then boil them for an hour 

 longer ; take them out and cut them up, and fry them 

 with onions. Some prefer slices of bacon fried with 

 them instead of onions, and served up with milk sauce.f 

 They are plentiful about October, and large ones are 

 sold in the markets at a penny each." 



Italian Recipe. — Fry them in oil. They cook them 

 thus at a small village on the Riviera, not far from 

 Savona, and they taste like skate. 



Weymouth Recipe for Cooking Common Cuttle, or 

 Scuttle. — Cut off the head and feelers, and take out 

 the white bone ; then boil for a short time till tender — 

 generally ten minutes or so will suffice. It is said to 

 taste like lobster. 



Alexis, in his ' Wicked Woman/ introduces a cook, 



saying : — 



"Now these three cuttle-fish I have just bought 

 For one small drachma ; and when I have cut off 

 Their feelers and their fins, I then shall boil them, 

 And cutting up the main part of their meat 

 Into small dice, and rubbing in some salt 

 (After the guests already are set down), 

 I then shall serve them in the frying-pan, 

 And serve up hot towards the end of supper." 



Cuttles are in the best season from January to the 

 end of March, and they may be cooked thus : — Boil 



* ' The Gun, Rod, and Saddle,' by Capt. J. Parker Gilmore. 

 t Mr. A. Morton. 



