The hind-legs of frogs only are used as food; formerly they were eaten by the French only, but now, frog-eating has become general, and the Americans are not behind any others in relishing that kind of food.

Fried

Skin well, and throw into boiling water with a little salt, for five minutes, the hind-legs only ; take out and throw them in cold water to cool, and drain. Have hot fat in a pan on the fire (see Directions for Frying); lay the frogs in, and serve when done with fried parsley around.

Stewed

Skin, boil five minutes, throw in cold water, and drain as above. Put in a stewpan two ounces of but ter (for two dozen frogs); set it on the fire, and wher melted, lay the legs in, fry two minutes, tossing now and then; then sprinkle on them a teaspoonful of flour, stir with a wooden spoon, add two sprigs of parsley, one of thyme, a bay-leaf, two cloves, one of garlic, salt, white pepper, and half a pint of white wine; boil gently till done, dish the legs, reduce the sauce on the fire, strain it, mix in it two yolks of eggs, pour on the legs, and serve them.