Glancing for a moment across the Mediterranean, from Italy to Spain, we find record of but one Spanish cook-book of any note during the fifteenth and sixteenth centuries--that of Ruberto de Nola (Toledo, 1525). While Spanish cookery is far from meriting a place among the fine arts, one must yet thank Spain for at least two things--the dulcet Spanish onion and the poignant Spanish omelette--as one should be grateful to Mexico for the tamale and to Russia for its caviare. But the Spaniard boils his partridge (perdrix à l'Espagnol), as the Hollander boils his chicken, with rice or vermicelli. The Spanish "olla podrida"--the Alhambra of the national cuisine, wherein garlic, onion, and red peppers are by no means forgotten--is well known to all travellers beyond the Pyrenees; but, on account of the many native ingredients it contains, it is difficult to be obtained in perfection outside its original country. Its best form is the _olla en grande_, which requires two pots to brew it in--the rich _olla_ that Don Quixote says is eaten only by canons and presidents of colleges. With virgin oil and a pianissimo touch, so far as the garlic is concerned, the aristocratic _guisado_ is both an excellent and accommodating dish, inasmuch as a fowl, pheasant, rabbit, or hare may serve as its base; and for those who wish to try a dish with a Spanish name, prepared somewhat on the order of the French civet of hare, the recipe may be given: "Dress and prepare a fowl, pheasant, rabbit, or hare--whichever is most easily obtainable--taking care to preserve the liver, giblets, and blood. Cut it up in pieces and dry, without washing, on a cloth. Brown a few slices of onion in a gill of boiling fat, turn them with the pieces of meat into an earthenware pan, add a seasoning of herbs, garlic, onions, a few chillies, salt and pepper, put in also a few slices of bacon, and pour over all sufficient red wine and rich stock in equal proportions to moisten. Place the pan over the fire and bring the liquor slowly to the boiling-point, skim and stir frequently, and let it simmer until the meat is quite tender. About half an hour before serving, put in the liver, giblets, and blood. When ready, turn the whole into a hot dish and serve quickly."