II M.ol-'.i lOD, 



,,lt. Invad-eruml^. BafflOU, and a 



. i n0 <v 



minutes, then take then out, .-..,.1 the skin will come < 

 glove Leaving the fish like so many sticks of horseradish. 

 hoil them for an hoar longer; take then out and cut 



. lu ,l ivv thru, with onions. Borne prefer slices of bat ..... i 

 with them instead of onions, and served up with milk 

 They are plentiful about October, and large on 



market at a penny 



"The Italians fry cuttles in oil; they taste 1 



"In Normandy a dish of cuttle-fish is divided in the c< 



a Bliceof toast :'on one side of the toast i> a ma>s of CUttl 



.tewed with a white sance, and on the other, a pile of them I 



tifnllv fried, of a clear even color, and without the I 



appeltrallC e of grease, The Hour of haricot-bean, very finely 



ground, and which is as good as bread-crumbs, is add 



" u vreymouth Recipe for Cooking ' Scuttle.>-Crt off the head 



and feelers, and takebut the white bone; then boil for a shoi 



time til i tender,-generaUy ten minutes or so will saffl 



sai.l to taste like lobster." 



Contrast these recipes with that of the cook in A lexis 



Woman:" 



,,u these three cuttle-tish I have just 

 Foi - one small drachma ; and when I have rut oil 

 Their feelers and their tins. T then shall boil them, 

 \nd rutting up the main part of their meat 

 Int. -small dice, and rubbing in some salt 

 (After the "'nests already are set <lo\\n , 

 I then shall put them in the frying-pan, 

 And serve up hot towards the end ol supper. 



11. hk. . 



(lood si/od polypus in season 

 Should be l.oih-d. -tOroafrt them s 

 But if early, anl nt hij^, 

 Roast them; hoiled ain 1 worth a H-. 

 ^ /' '*** 



Alexis speaks thus of cooking the Teuthis: 



"I took the trnthidos. nil '|V their lius, 

 iddinga little fat, 1 then did rorinkle 



Some Uunsluv.lherhso-rr all for BeaM 



n 



