Toss up these, thick with Butter, and pour the Sauce over them, putting
first a little Claret to it, and some Lemon-Juice. Garnish with broiled
Mushroom-Flaps, and Lemon sliced.
_Snails,_ to be dressed with white Sauce. From the same.
Take the large _German_ Snail, early in the Morning; put them, shells and
all, into Salt and Water, for a few Hours, till they purge themselves: then
put them into fresh Salt and Water, for a few Hours more, and repeat that a
third time, then give them a gentle boil in Water and. Salt, in their
Shells, and you may then pick them out, with a Pin, as you do Perwinkles,
Then stew them in Veal-Broth, with some Cloves, a little Sack, some Mace,
and a little Salt. Stew these a little while, and then pour over them this
Sauce thicken'd with Cream and Butter, and grate some Nutmeg upon the
Sauce, and serve them hot.
_Snails,_ to be drest with brown Sauce. From the same.
Take the same sort of Snail, as above mention'd, and clean it as before;
then give them one turn, when they are flour'd, in some hot Butter, or
Lard, and drain them. Then pour into the Pan, when, the Liquor is out, some
strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little
Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough,
then strain the Sauce, and thicken it with burnt Butter.
Pages:
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323