Take shell snails, and having water boil’d, put them in, then pick them out of the shells with a great pin into a bason, cast salt to them, scour the slime from them, and after wash them in two or three waters; being clean scowred, dry them with a clean cloth; then have rosemary, tyme, parsley, winter-savory, and pepper very small, put them into a deep bason or pipkin, put to them some salt, and good sallet oyl, mingle all together, then have the shells finely cleansed, fill them, and set them on a gridiron, broil them upon the embers softly, and being broil’d, dish four or five dozen in a dish, fill them up with oyl, and serve them hot.
[ To stew Snails.]
Being well scowred and cleansed as aforesaid, put to them some claret wine and vinegar, a handful of capers, mace, pepper, grated bread, a little minced tyme, salt, and the yolks of two or 3 hard eggs minced; let all these stew together till you think it be enough, then put in a good piece of butter, shaking it together, heat the dish, and rub it with a clove of garlick, put them on fine sippets of French bread, pour on the snails, and some barberries, or slic’t lemons.
[ Otherways.]
Being cleansed, fry them in oyl or clarified butter, with some slices of a fresh eel, and some fried sage leaves; stew
them in a pipkin with some white-wine, butter, and pepper, and serve them on sippets with beaten butter, and juyce of oranges.
[ Otherways.]
Being finely boil’d and cleansed, fry them in clarified butter; being fryed take them up, and put them in a pipkin, put to them some sweet butter chopped parsley, white or claret wine, some grated nutmeg, slices of orange, and a little salt; stew them well together, serve them on sippets; and then run them over with beaten butter, and slices of oranges.
[ To fry Snails.]
Take shell snails in January, February, or, March, when they be closed up, boil them in a skillet of boiling water, and when they be tender boil’d, take them out of the shell with a pin, cleanse them from the slime, flour them, and fry them; being fryed, serve them in a clean dish, with butter, vinegar, fryed parsley, fryed onions, or ellicksander leaves fryed, or served with beaten butter, and juyce of orange, or oyl, vinegar, and slic’t lemon.