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 Snails, usually chopped and stewed in milk. Snail broth appears in several English cookbooks from the 15th to the 18th Centuries, most commonly as a food for invalids, especially those with respiratory complaints.  From 'Edible mollusks of Great Britain and Ireland, with recipes for cooking them' (1867)  Original Receipt from 'The Cook's Guide, and Housekeepers and Butler's Assistant' (1867) by Charles Elmé Francatelli (Francatelli 1867)Mucilaginous Broth, — Put a cut-up chicken, a pound of veal cutlet, and a calf's foot into a stewpan, with 3 pints of water, boil and skim ; then add a dozen crayfish and a pint of garden snails, both bruised raw in a mortar; add also a handful of balm, borrage and chervil, 3 ounces of prepared Iceland moss, and a small quantity of salt. The broth must boil very gently by the side of the fire for about two hours without much reduction, and when done is to be strained into a basin for use.  'The edible mollusks of Great Britain and Ireland, with recipes for cooking them' (1867)
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