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

them small, put them in a pipkin with some sweet herbs minced, the yolks of hard eggs, some whole capers, nutmeg, pepper, salt, some pistaches, and butter, or oyl; being stewed the space of half an hour on a soft fire; then have some fried toasts of French bread, lay some in the bottom, and some round the meat in the dish. _To dress Snails in a Pottage._ Wash them very well in many waters, then put them in an earthen pan, or a wide dish, put as much water as will cover them, and set your dish on some caols; when they boil take them out of the shells, and scowr them with water and salt three or four times, then put them in a pipkin with water and salt, and let them boil a little, then take them out of the water, and put them in a dish with some excellent sallet oyl; when the oyl boils put in three or four slic't onions, and fry them, put the snails to them, and stew them well together, then put the oyl snails and onions all together in a pipkin of a fit size for them, and put as much warm water to them as will make a pottage, with some salt, and so let them stew three or four hours, then mince tyme, parsley, pennyroyal, and the like herbs; when they are minced, beat them to green sauce in a mortar, put in some crumbs of bread soakt with that broth or pottage, some saffron and beaten cloves; put all in to the snails, and give them a warm or 2, and when you serve them up, squeeze in the juyce of a lemon, put in a little vinegar, and a clove of garlick amongst the herbs, and beat them in it; serve them up in a dish with sippets in the bottom of it. This pottage is very nourishing, and excellent good against a Consumption. _To bake Snails._ Being boil'd and scowred, season them with nutmeg, pepper, and salt, put them into a pie with some marrow,