SEPIAD^l. — CUTTLE. 267 



them and cut them in pieces, season with scallions 

 and onions, and add a little vinegar towards the end. 



Spanish Method of Stewing Cuttles. — Stew them 

 over a very slow fire in oil or butter, and, before 

 serving, add a little water, salt, bread-crumbs, saffron, 

 and a soupgon of new honey or sugar. 



Montpellier Method of Cooking Sepiola Rondeletii. — 

 Stuff it with a force-meat of fish, then fry the arms and 

 cut them in pieces, and place them round the dish.* 



In Spain the cuttle-fishes {Sepiola and Loligo ?) Ca- 

 lamares are eaten, either broiled on a gridiron, or 

 stewed in red wine in an earthern jar ; after which you 

 may boil them if you like, or serve them in wine, or 

 stew them, adding, after they are tender, a little flour, 

 and the yolk of an egg, well beaten, and this is con- 

 sidered the most wholesome way- of dressing them. 



At Palma, Majorca, they are usually stuffed with a 

 force-meat, and I found them most palatable, the 

 flavour resembling that of the lobster. ■ 



In Andalusia the Calamar, or Choco, is much prized, 

 and is very plentiful; and Major Byng Hall mentions 

 them as one of the great treats of the natives of 

 Madrid, f 



Another species of Octopus, viz. Eledone moschatus } 

 which is found in the Mediterranean, is eaten by the 

 lower classes in Italy, either boiled, fried, or made into 

 a ragout ; and in Sicily and Sardinia, where it is abun- 

 dant, the fishermen use it largely for food. J They 

 know it by the following names, Muscardino, Muscarolo, 

 and Folpo da risi. 



* Ozenne. f ' The Queen's Messenger.' + Ozenne. 



