Brown in half an ounce of butter, in a saucepan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a teaspoonful of pepper. Moisten with one quart of white broth (No. 99), or consomme (No. 100), add one tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let all cook thoroughly for about twenty minutes; and five minutes before serving add a quarter of a pound of raw frogs cut up into small pieces.

24. Gumbo Of Crabs

The same as for No. 23; replacing the frogs by three well-washed, minced, soft-shelled crabs five minutes before serving.

25. Frogs A Pespagnole

The same as No. 23, adding one green pepper and two tomatoes (as green peppers and tomatoes must predominate when frogs are used instead of crabs), and omitting the gumbo.