CUTTLE-FISH. 81 



forced into, and unless the fish should be of unusual 

 size, no difficulty is experienced in placing him hors 

 de combat. I have often eaten them; their flesh 

 when properly cooked being excellent. The best 

 mode of preparing them according to my taste, is 

 the following : first cleanse thoroughly by scalding, 

 then rub body and legs with garlic, afterward cut 

 the whole into small pieces, which fry in olive oil, one 

 or two fresh plucked Chili peppers being introduced 

 for seasoning. 



