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Snails, Bourguignonne

Procure five dozen large, gray French snails, break chalk which holds them in shells, and place in a vessel. Add a handful salt and gill vinegar, turn well in seasoning for five minutes, then let them disgorge for an hour, turning once in a while. Wash in plenty cold water, lift up, place in a saucepan, pour in cold water enough to cover, season with a teaspoon salt, cover pan and let boil for ten minutes. Drain on a colander, then with a needle pick them out from shells, pull off tails, place in a small earthen pot, add a small carrot cut in quarters and an onion with a clove stuck in it. Tie in a bunch tow branches parsley, a branch chervil, small branch celery, small sprig thyme, bay leaf, and add to snails with a bean garlic. Pour in just enough white wine to nearly cover snails, a pint broth, season with heaping teaspoon salt, half teaspoon pepper, cover pan, boil on fire for five minutes, set in oven for two hours, remove, lay pan on table and let slightly cool off. Thoroughly clean shells and wipe dry, place a snail in each shell and arrange in a baking dish with open side up. Strain snail broth through cheesecloth into a bowl, and with teaspoon pour a very little broth into each shell. Fill them up with Bourguignonne butter, set in oven for eight minutes, remove and serve in same dish with two-tong forks or oyster forks.