Select eighteen good-sized, fine, fresh frogs pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoon-fuls of sweet oil over, season with a pinch of salt and a pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them around several times in their seasoning, then place them nicely on the broiler, and broil them for four minutes on each side. Take them off, and dress them on a hot dish, pouring a gill of maitre d'hotel butter (No. 145) over, and send to the table immediately.