Escargots charentais

• 8 oz (250 g) minced pork
• 1 tablespoon lard

In a large casserole fry the meat in the lard until it has browned. Add the salt and pepper. Throw in the snails and garlic. Cover and simmer for 30 minutes, stirring occasionally. After 15 minutes add the tomatoes. Add the parsley 5 minutes before serving.