Take shell-snails, put them in boiling water, then pick them out of the shells, salt them, scour the slime from them, and then wash them in two or three waters; then dry them in a linen cloth, then put them into a napkin with salt, pepper, salad-oil, rosemary, thyme, parsley, and winter-savoury, shred small, mingle all well together; then, having cleaned the shells, fill them with these; lay them on a gridiron, and broil them over a gentle fire, then dish them, four or five dozen in a dish, fill them up with oil, and serve them hot.†

To Dress Snails, - Snails that feed on vines are considered the best. Put some water into a saucepan, and when it begins to boil, throw in the snails, and let them boil a quarter of an hour; then take them out of their shells; wash them several times, taking great pains to cleanse them thoroughly; place them in clean water, and boil them again for a quarter of an hour; then take them out, rinse them, dry them, and place them with a little butter in a frying-pan, and fry them gently for a few minutes, sufficient to brown them; serve them with some piquante sauce.‡