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snail


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

SNAIL. The snails are the best in March when their shells are still intact. Boil them, the shells will open, take them out and wash them, pour some warm water onto them. Put them into a pan, boil it in cold well water, clean their shells, add salt and black pepper before putting them back into the shells; add some carnation with some parsley, grab some boiling beef water with some wine or vinegar; pour half or one spoon of this into the shells so the snails won't harden, and some butter too. Don't let the broths out, put it into a pan with some water; put the pan onto coal, cover it with a lid, once it starts to get fried, leave it a bit more; pour some sweet broth into the snail, then serve it.

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