The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1894-11-17


like that"
Perhaps you have never tried
them?" it was suggested.
"Yes, did. People jollied me so
much because I was selling them AID
wouldn't eat them that / took some
home one night. Ny wife fried q
dozen. l was hungrier than bear
when i sat down to the table. Well,
those frogs legs looked like dozen
roasted slivers. l ate two of them, and
that was enough for me. All of the
while / was eating them l was think
ing Of the time when | was little
boy and / had been in swimming and
was lying on the sand in the sun and
q big frog jumped on to me. Mebbe
the people who think they are SO good
never had frogs Shiny hind legs on
their bare stomachs."
This was one view. Mr. Frank Work
or some other well-known diner at Del
monieo's would express an entirely diff
fercnt one.
When frogs legs first became popular
as food an attempt was made to pre-
serve them over the winter by means
of the cold storage process. The meat
of canvasback ducks and of many
species of rare game becomes the
sweeter by lying in frozen state for
three or four months, but frogs legs
submitted to the same treatment lose
all of their flavor. Therefore they are
available only when the brooks and
ponds are open. The quicker the legs
are prepared after the frogs have been
killed the sweeter the meat. In May
md June they are at their best.
Catching the frogs is an easy matter,
rs any small boy knows. A willy Jer-
seyman can bag several hundred in a
day. Skinning the hind legs is very
difficult unless you know how. An ex-
pcrienced hand, however, will make
two dexterous cuts with his knife and
three or four twists and turns and the
thing is done, while .the inexperienced
one will pull and haggle away for half
an hour and at the end of that time.
have most of the meat as well as the
skin peeled OFF.
Twenty years ago." said the chef Of
a leading uptown hotel, when first
came to this country, frogs legs were
seldom called for except in the French
restaurants here. Now? oh! they are
the great dish, France gave you tho
custom, you know. Obi they know
how to cook in France. But l really
believe that Americans are now eating
more frogs legs than the French.
"A great many good livers, too, are
still prejudic0d against them. Serve
them without telling the guest what
he is eating and he goes into ccstasics
over the new dish. But let him know
beforehand and he will take tiny
mouthful and perhaps, il his prejudice
overcomcs his judgment, declare them
very bad. Americans are very quick to
learn, and they're always ready totake
up q new thing when it is good. just
fancy new dish becoming 30 popular
in so short a time. Now you will find
frogs legs are served in every first
class hotel in the country.
Everything depends upon the way
they arc prepared. The more delicate
the dish the more skillfrl the cook must
be. a little too much or not quite
enough frying will spon the flavor,
which, you know, when they are prop
erly done, rs like chicken, only sweetcr
and better"
Frogs legs are always fried; broiling
destroys their favor. There arc frogs
legs fric9ssces. frogs legs pstes, frogs
legs pautcc and frogs lsgs plain.
AS the supply OF New Jersey frogs 10
not. always equal TO the demand, tbs
Canada frogs nclp thcm out. The lhttef
coma frcm Quebec, and are q bout twice
thc 2iDo of the lospl preduet. Eight
Jo9gsV fregs, or four Canada fkdrn,
.slxp lsh, SIlAapgh tons OF Che
sRsSsss: q ssEes& sfsc ysssss.s