Fried Frogs

The hind legs of frogs are the only part used as food. They are usually sold skinned in the markets; but if you get them out of town, they must be skinned and thrown into boiling water for five minutes; take out and put them in cold water until cold, then wipe dry. Season with salt and pepper, dredge with flour and fry a nice brown in butter. Serve with fried parsley around them, or with cream sauce.

Stewed Frogs

1 dozen frogs

1 tablespoonful of butte;

1 tablespoonful of flour

1/2 pint of stock Yolk of one egg Salt and pepper to taste

Prepare the frogs same as for frying. Put the butter in a frying-pan; when brown add the flour, mix until smooth, add the stock and, when it boils, throw in the frogs and simmer ten minutes; add salt and pepper, take from the fire, add the beaten yolk and serve at once.