ys._

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 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