SC - authentic/not authentic enough WAS: cooking times

[RichSCA@aol.com]

I am quite familiar with Roman fondness for
snails, but are there any medieval or Renaissance
recipes in preparing them?  I don't remember
seeing any after Apicius and before Laroussse
Gastronomique.  However, my Platina is the 
Mallinckrodt edition and is unindexed, maybe it's 
there.  Anyone know of any?  Did anyone
but the Italians and maybe the French consume
them in period?  I have never heard, for example,
of any reference to them in English cooking. 
Probably the right species of snail doesn't live
there.

Akim Yaroslavich
"No glory comes without pain"