Title: Snails~ portuguese style
 Categories: Appetizers
      Yield: 4 Servings
 
      2 lb Small snails
      1 tb Olive oil
      1 sm Bunch dry oregano
      1    Laurel leaf
      1    Garlic clove, minced
      1 sm Onion, peeled, quartered
           Sal & pepper
           Piri-piri peppers
 
  Try to obtain snails about 1/2" diameter. Starve them for 3 or 4 days
  to get rid of any toxic herbs they may have ingested. Wash snails in
  running water till all the slime is gone. Place them in a large pan
  and cover with water (2" or 3" above snails). Add all the other
  ingredients. Cover the pan tightly.  Heat the water over a very slow
  fire so that snails have time to extend heads outside shells.
  
  Let boil slowly  for the first hour. Skim and simmer for another
  hour, Skim again and serve  warm in saucers, with a little of the
  cooking liquid. Use toothpicks or pins to extract snails from shell.
  Dip small pieces of bread in the cooking liquid. Refrigerates well -
  use any leftovers within a week. Suggested wines: Portuguese Vinho
  Verde, or a dry white wine.
  
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