add three or four tablespoons of
flour and stir briskly until it has
turned a golden colour. Sprinkle
salt and pepper sparingly before
adding the remaining ingredients,
which consist of four or five cloves,
a little grated nutmeg, some
juniper leaves, two sliced lemons,
and a generous pinch of saffron.
Leave the whole to boil for some
minutes.
‘Delectable as snails are, people
who are lucky enough to live in the
country find that the pleasure of
eating them is only complete when
they have gathered the snails
themselves. Few rural delights can