Part 73 (1/2)
Fry them in oyl and b.u.t.ter, being finely cleansed, and serve them with b.u.t.ter, 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 b.u.t.ter, or oyl; being stewed the s.p.a.ce 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 sh.e.l.ls, 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 nouris.h.i.+ng, 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, large mace, a raw chicken cut in pieces, some little bits of lard and bacon, the bones out, sweet herbs chopped, slic't lemon, or orange and b.u.t.ter; being full, close it up and bake it, and liquor it with b.u.t.ter and white-wine.
_To bake Frogs._
Being flayed, take the hind legs, cut off the feet, and season them with nutmeg, pepper, and salt, put them in a pye with some sweet herbs chopped small, large mace, slic't lemon, gooseberries, grapes, or barberries, pieces of skirrets, artichocks, potatoes, or parsnips, and marrow; close it up and bake it; being baked, liquor it with b.u.t.ter, and juyce of orange, or grape-verjuyce.
SECTION XX.
_To make all manner of Pottages for Fish-Days._
_French Barley Pottage._
Cleanse the barley from dust, and put it in boiling milk, being boil'd down, put in large mace, cream, sugar, and a little salt, boil it pretty thick, then serve it in a dish, sc.r.a.pe sugar on it, and trim the dish sides.
_Otherways._
Boil it in fair water, sc.u.m it, and being almost boil'd, put to it some saffron, or disolved yolks of eggs.
_To make Gruel Pottage the best way for service._
Pick your oatmeal, and boil it whole on a stewing fire; being tender boil'd, strain it through a strainer, then put it into a clean pipkin with fair boiling water, make it pretty thick of the strained oatmeal, and put to it some picked raisins of the sun well washed, some large mace, salt, and a little bundle of sweet herbs, with a little rose-water and saffron; set it a stewing on a fire of charcoal, boil it with sugar till the fruit be well allom'd, then put to it b.u.t.ter and the yolks of three or four eggs strained.
_Otherways._
Good herbs and oatmel chopped, put them into boiling liquor in a pipkin, pot, or skillet, with some salt, and being boil'd put to it b.u.t.ter.