or OGLIO, a savoury dish, or food, com- posed of a great variety of ingredients; chiefly found at Spanish tables.

The forms of ollios are various. To give a notion of the strange assemblage, we shall here add one from an approved author.

Take rump of beef, neats tongues boiled and dried, and Bologna sausages; boil them together, and, after boiling two hours, add mutton, pork, venison, and bacon, cut in bits; as also turnips, carrots, onions, and cabbage, borage, endive, marigolds, forrel, and spinach; then spices, as saffron, cloves, mace, nut- meg, &c. This done, in another pot put a turkey or goose, with capons, pheasants, pigeons, and ducks, partridges, teals, and stock-doves, snipes, quails, and larks, and boil them in water and salt. In a third vessel, prepare a sauce of white wine, strong broth, butter, bottoms of artichokes, and chestnuts, with cauliflowers, bread, marrow, yolks of eggs, mace, and saffron. Lastly, dish the olio, by first laying out the beef and veal, then the venison, mutton, tongues, and sausages, and the roots over all; then the largest fowls, then the smallest, and lastly pour on the sauce.