24 
EDIBLE BRITISH MOLLUSKS. 
done; add the yolk of an egg; well beaten; and the juice 
of a lemon; or some vinegar. 
The following are Spanish recipes for cooking them : — 
Snails with Parsley — Caracoles con Perejil . — Take a 
slice of crumb of bread; soak it in vinegar and water, 
pound it in a mortar with garlic, salt and pepper, parsley 
and mint ; add oil drop by drop, turning the pestle the 
whole time in the same direction ; put the snails which 
have been already boiled, and taken out of their shells 
into this, and either serve cold or fry the whole together. 
Ragout of Snails — Guisado de Caracoles. — Soak the 
snails in salt water, then wash them in two or three 
waters; take thyme, marjoram, bay-leaves, and salt, 
and fry them wdth chopped onions in butter or oil ; boil 
the snails, and take them out of their shells, or, if you 
prefer it, put them, shells and all, into the butter, and 
fry them. Let them be served as follows : — Soak a 
piece of bread in vinegar and water, and pound it in a 
mortar with a clove of garlic, a little pepper, salt, pars- 
ley, and mint, chopped very fine ; add oil drop by drop, 
turning the pestle all the time till it is quite a smooth 
paste, and place it round the dish, putting the snails in 
the centre. 
Winter Soup . — 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 miik.^' 
Another Recipe from the same source. — Scald the 
snails to get rid of their shells, and then fry them with 
a few crumbs of bread, and a little seasoning, viz. pep- 
per, salt, and a finish of fine herbs, or stew them, with 
white or brown sauce.f 
* ‘Life in Normandy,’ yoL ii. p. 24. f Yol. ii. p. 62. 
