fill your pie, bake it,
and being baked, liquor it with beaten butter and white wine. Or
with butter, sugar, cinamon, sweet herbs chopped, and verjuyce.

_To dress Tortoise._

Cast off the head, feet, and tail, and boil it in water, wine, and
salt, being boil'd, pull the shell asunder, and pick the meat from
the skins, and the gall from the liver, save the eggswhole if a
female, and stew the eggs, meat and liver in a dish with some grated
nutmeg, a little sweet herbs minced small, and some sweet butter,
stew it up, and serve it on fine sippets, cover the meat with the
upper shell of the tortoise, and slices or juyce of orange.

Or stew them in a pipkin with some butter, whitewine some of the
broth, a whole onion or two, tyme, parsley, winter savory, and
rosemary minc't, being finely stewed serve them on sippets, or put
them in the shells, being cleansed; or make a fricase in a
frying-pan with 3 or four yolks of eggs and some of the shells
amongst them, and dress them as aforesaid.

_To dress Snails._

Take shell snails, and having water boil'd, put them in, then pick
them out of the shells with a great pin into a bason, cast salt to
them, scour the slime from them, and after wash them in two or three
waters; being clean scowred, dry them with a clean cloth; then have
rosemary, tyme, parsley, winter-savory, and pepper very small, put
them into a deep bason or pipkin, put to them some salt, and good
sallet oyl, mingle all together, then have the shells finely
cleansed, fill them, 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.

_Otherwa