Baked Edible Snails

Work one tablespoonful of chopped parsley into two ounces of butter, and season
with one saltspoonful of salt, one-half saltspoonful of pepper, and a small quantity
of grated nutmeg. Put a piece of the prepared butter into each of the shells (there
should be about twenty-five shells for the above quantity of butter), then put a snail
into each of the shells, and another piece of butter on top. Lay the snails close
together in a cast iron pan, the mouths of the snails upwards, and not one upon
another ; cover the pan so as to render it air tight, and put it into a moderate oven.
When the parsley begins to look dark, the snails will be sufficiently cooked. Arrange
the snails on a hot dish with a folded napkin, leaving them in their shells, and serve
as hot as possible.