This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Hope I shall not offend the puny Stomach of any of my Readers, in taking notice of a Dish, which is so much reflected upon (by the Vulgar) in England, in Prejudice to Foreigners: but as it has found Place in the Cookery of a Nation, so much imitated in this Re-spect:, as well as in many others; and in Justice to my undertaking as a Translator, I shall only say, that the Kind of Frogs here meant, are those found in the Spring in Spawning-time; also in some Farts, those found in Corn-fields in Harvest-time. The Legs only, cut off at the Rump, are used, after they are skinned and scalded in boiling Water. They are dressed as Chicken Fricassee, or marinated and fried, as all other Fritures, and might pass as such, as well as the Rabits en Poulets, often used in very polite Company.
 
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