Directions:
Put ten pounds of snails in a covered barrel and keep for ten days. Then put in a tub with a handful of salt and a quarter of a gallon of vinegar. Stir for twenty minutes until a foam rises, then take out and wash thoroughly until the water runs clear. Put in a large pot a pint of virgin olive oil, four large onions and eight cloves of garlic, all chopped fine, and a small bunch of parsley, chopped fine. Put the pot over the fire and when the onions are browned stir in some white wine or Marsala and then put in the snails. Cover and let simmer for thirty-five minutes. While cooking add a pint of meat stock, a little butter and some anise seed. When done put in a soup tureen and serve. To remove the snails use small wooden toothpicks.