Fried Frogs' Legs

Only the hind-legs are eatable. They are very good, having a curious resemblance to the most delicate spring chicken.

Skin, wash, and lay in milk for fifteen minutes. Without wiping them, pepper and salt, and coat with flour. Fry in deep boiling fat to a light brown.

Or—

Wipe off the milk, dip in egg and pounded cracker, and fry.

Stewed Frogs' Legs

Skin, lay in milk for fifteen minutes ; roll in peppered and salted flour, and saute in hot butter for three minutes. Cover (barely) with hot water, and stew tender. Twenty minutes should suffice. Heat half a cupful of cream to boiling, stir in a tablespoonful of butter rolled in flour, boil up, and turn into the saucepan where the frogs' legs are simmering. Season with pepper, salt, and a little chopped parsley. Cook gently for three minutes and serve.