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 considered 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.†

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 ragoût; and in Sicily and Sardinia, where it is abundant, the fishermen use it largely for food.‡ They know it by the following names, Muscardino, Muscarolo, and Folpo da risi.

* Ozenne.

† 'The Queen's Messenger'.

‡ Ozenne.