The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

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 coals; when they boil take them out of the shells, and scour 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 altogether 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 time, parsley, penniroyal, and the like herbs; when they are minced beat them to green sauce in a mortar, put in some crumbs of bread soked with that broth or pottage, some saffron and beaten cloves; put all into the snails, and give them a walm or two, and when you serve them up, squeese in the 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 nourishing, and excellent good against a Comsumption.