away the rude slime they
have, then take them out againe and put them in a Cullender; then take
excellent sallet Oyle and beat it a great while upon the fire in a
frying Pan, and when it boyls very fast, slice two or three Onyons in
it, and let them fry well, then put the Snayles in the Oyle and Onyons,
and let them stew together a little, then put the Oyle, Onyons, and
Snayles altogether in an earthen Pipkin of a fit size for your Snayles,
and put as much warm water to them as will serve to boyle them, and make
the Pottage and season them with Salt, and so let them boyle three or
foure hours; then mingle Parsly, Pennyroyall, Fennell, Tyme, and such
Herbs, and when they are minced put them in a Morter, and beat them as
you doe for Green-sauce, and put in some crums of bread soaked in the
Pottage of the Snayles, and then dissolve it all in the Morter with a
little Saffron and Cloves well beaten, and put in as much Pottage into
the Morter as will make the Spice and bread and Herbs like thickning for
a pot, so put them all into the Snayles and let them stew in it, and
when you serve them up, you may squeeze into the pottage a Lemon, and
put in a little Vinegar, or if you put in a Clove of Garlick among the
Herbs, and beat it with them in the Morter; it will not tast the worse;
serve them up in a Dish with sippets of Bread in the bottom. The Pottage
is very nourishing, and they use them that are apt to a Consumption.

_To boyle a rump of Beefe after the French fashion._

Take a rump of Beef, or the little end of the Brisket, and parboyle it
halfe an houre, then take it up and put it in a deep Dish, then slash it
in the side that the gravy may come out, then throw a little Pepper and
salt betweene every cut, then fill up the Dish with the best Claret
wine, and put to it three or foure pieces of large Mace, and set it on
the coales close covered, and boyle it above an houre and a halfe, but
turn it often in the mean time; then with a spoon take of the fat and
fill it with Claret wine, and slice six Onyons, and a handfull of
Cappers or broom buds, halfe a dozen of hard Lettice sliced, three
spoonfuls of wine-Vinegar and as much verjuyce, and then set it a
boyling with these things in it till it be tender, and serve it up with
brown Bread and Sippets fryed with butter, but be sure there be not too
much fat in it when you serve it.

_An excellent way of dressing Fish._

Take a piece of fresh Salmon, and wash it clean in