. 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 Guttles. Stew them 

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

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

 and a soupqon 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 Pal ma, 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, Nuscardino, Muscarolo, 

 and Folpo da risi. 



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



