HELICTDjE. 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 in ilk. 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. 

 *h ' Life in Normandy/ vol. ii. p. 24. 



R 



