The accomplisht cook: or, The art & mystery of cookery

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. _Otherways._ Fry them in oyl and butter, being finely cleansed, and serve them with butter, vinegar, and pepper, or oyl, vinegar, and pepper. _To make a Hash of Snails._ Being boil'd and cleansed, mince