Foods of England - Dressed Snails

Dressed Snails

Fish – Shellfish
Historic

Boiled snails, replaced in their shells with oil, herbs and then grilled (WM 1658)

Original Receipt in ‘The Compleat Cook‘ by ‘WM’, 1658 (WM 1658)

To dresse Snails.
Take Snailes, and put them in a Kettle of water, and let them boyle a little, then take them out, and shake them out of the shels into a Bason; then take some Salt and scoure them very well, and wash them in warme water, untill you find the slime cleane gone from them; then put them into a Cullender and let them draine well, then mince some sweet hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle together, then let them stand an hour or two; then wash the shels very well and dry them, and put into every shell a Snail, and fill up the shell with Sallet-Oyle and herbs, then set them on a gridiron upon a soft fire, and so let them stew a little while, and dish them up warm and serve them up.

See: Snails

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