Edible Snails, to Prepare

Should the snails be taken from grape vines, either in the spring time or autumn, they must be put into a cage, and starved for eight days. If they be purchased in the winter in the markets, they are then closed and ready to cook; in the latter case, wash them well in tepid water to break the openings and remove the glue, then put them into a vessel with fresh water and salt, and let them disgorge for twelve hours (the vessel to be covered with a grater to prevent the snails escaping); afterward wash them again in several waters. Put the snails into a stock pot with water and a pinch of potash; cook until the meats can be removed from the shells--half an hour will suffice for this, then drain and pick them out of the shells. Wash the meats in several waters, suppressing the green vein found in the thinnest part of the snail, then range them in a small earthen pot lined with fat pork; add an onion, a bunch of aromatic herbs, a clove of garlic, a few spoonfuls of brandy, and moisten to their heighth with broth and white wine; close the pot, fasten the cover down with paste, and let cook over a slow fire or gas stove for six hours. When the snails are well done remove, and let them cool off in their own broth. Wash well the shells and let them dry before using.