HELTCIDiE. SNAIL. 241 



a bay-leaf, and a little flour ; when sufficiently done, 

 add the yolk of an egg, well beaten, and the juice of a 

 lemon, or some vinegar. 



" To bake Snails. — Boil them, scour them, season them 

 with salt, pepper, and nutmeg; lay them into a pye 

 with marrow, a raw chicken cut in pieces, bits of lard, 

 and bacon without bone, whole mace, savoury herbs 

 shred, butter, and slices of orange or lemon ; having 

 filled your pye, close it up, and when it is baked 

 liquor it with white wine and butter.' - '* 



To fry Snails. — Take shell-snails in the months of 

 January, February, or March ; when they are closed up 

 boil them tender, take them out of the shells, cleanse 

 them from the slime, flour them, fry them, dish them ; 

 pour over them a sauce made of butter, vinegar, fried 

 onions and parsley, with beaten butter, and juice of 

 orange, or oil, vinegar, and slices of lemon. 



To make a Hash of Snails. — Boil them, cleanse them 

 and mince them, put them into a pipkin with butter or 

 oil, salt, pepper, nutmeg, whole capers, pistachios, the 

 yolks of hard eggs, and sweet herbs shred, let them 

 stew over the fire for half an hour ; lay toasts of fried 

 French bread in the bottom of the dish, and some 

 toasts round the snails in the dish. 



Winter Soup of Snails. — Place the snails in boiling 

 water for a few minutes, when they will easily come 

 out of the shell. A little bit of hard matter is to be 

 taken from the head ; then stew them for a long time 

 in milk.f 



Another recipe from the same source. — Scald the snails 

 to get rid of their shells, and then fry them with a few 



* < Cooks' and Confectioners' Dictionary,' by John Nott. 

 f ' Life in Normandy,' vol. ii. p. 24. 



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