Take the same sort of Snail, as above mention'd, and clean it as before;
then give them one turn, when they are flour'd, in some hot Butter, or
Lard, and drain them. Then pour into the Pan, when, the Liquor is out, some
strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little
Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough,
then strain the Sauce, and thicken it with burnt Butter. Then serve them up
hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard.



A _Gammon_ of a _Badger_ roasted. From Mr. _R. T._ of _Leicestershire._

The Badger is one of the cleanest Creatures, in its Food, of any in the
World, and one may suppose that the Flesh of this Creature is not
unwholesome. It eats like the finest Pork, and is much sweeter than Pork.
Then, just when a Badger is killed, cut off the Gammons, and strip them;
then lay them in a Brine of Salt and Water, that will bear an Egg, for a
Week or ten Days; then boil it for four or five Hours, and then roast it,
strewing it with Flour and rasped Bread sifted. Then put it upon a Spit, as
you did before with the _Westphalia_ Ham. Serve it hot with a Garnish of
Bacon fry'd in Cutlets, and some Lemon in slices.



To make minc'd Pyes, or _Christmas-_Pyes. From Mrs. _M. C._

Take an Ox-Heart, and parboil it, or a Neat's-Tongue, boil'd without drying
or salting, or the Inside of a Surloin of Beef; chop this small, and put to
each Pound two Pounds of clean Beef-Suet, cleaned of the Skins and Blood,
and chop that as small as the former; then pare, and take the Cores out of