New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-06-28
THE TENDER FROG.
SEVERAL METHODS OF COOKING THIS FINE
CREATURE.

CREAI ne
Nv midsummer day. when sentimental. maidens
seek the ST. Johns wort and the skies OF June III
every one with delight. the frog is In supreme con-
diton for food He is young and plump as spring
chickens should be and too often are not. lie Is
creature in which the patriotic American snoud take
National pride and he deserves the place OF honoe
on the Fourth OF July.
Frogs are easily prepared for the table ihS
medium sized legs considered the best Tor All
nurnoses except for broiling. one OF the most de'
iicous ways OF serving frogs legs is 10 fry them IN
butter and send them to the table In Hohahoaiss
sauce. Wash the legs and wipe them with a c'oth-
Trim off the bones of the claws with pair OF scis'
sors Season the legs with salt and pepper dreuss
them lightly with sifted cracker crumbs, ana fry
them golden brown in butter.
Meantime prepare n sauce for two dozen pairs OF
frog legs as follows: Melt tablespoonful OF putter'
add six peppercorns a tcaspoonful or grated "h''s
onion and a hay leas. Stir In a tablespoonful OK
-four add pint OF stock or water Pour the STOCK
in slowly and stir the mixture until all the Jumps
are stirred out. Set the saucepan containing the
sauce in boiling water or put the sauce In douoie
boiler to cook for twenty minutes beat the yoks OK
two eggs with the juice of half lemon sur inc
hot sauce slowly the yo.ks Of eggs ana lemon
Juice Then stir the sauce In the doub,e-Doier TWO
or three minutes. Throw half-gass OF pale sherry
over the fried legs and dish them on a hot platter
with the sauce. Sprinkle tablespoonful OF finely
minced parsley over all.
The legs also nice dipped in Dutter' OIL
heapng cup of pastry -four with half-teaspcon,uI
~ sat Stir in the yolks Of two eggs. tablespoons
full OF sweet oil and half cup OF cold water.
When these ingredients are thoroughly mixed let
the batter at least an hour Ii is improved oy
resting longer. provided 1t Is covered closely WIZ"
a damp cloth TO prevent crust FORMING over IL
When ready for use. whip the whites OF TWO eses
10 a stiff froth and stir them carefully INTO mo
halter with a wooden spoon. Dip the frogs legs
Ir,rnerse the legs IN boiling hot fat. one pair AT
time and fry them for five minutes rake the"
I'D with a wire spoon, and dra.p them Oh o'uiha'S
coarse brown paper for a moment serve the"
with quarters of lemon and garnish OF parsley
or tartare sauce. . d.
A creole stew OF frog legs Is an appetzins methoo
of serving them. Wash the legs and wipe them
dry with a towel Season them and fry them
brown in butter. For every two dozen pairs OK
legs add half wine glass OF pale sherry Let the
legs simmer and stew for five minutes; theh auo
half q small green pepper, minced nne' ana thres
tomatoes peeled and sliced Cook the frog iess
ffteen minutes longer Then take them up and
LOT the sauce cook moment longer; then pour IL
around Them Serve them when they are very nor
with good salad and thin slices OF brown preao.
A pair of broied frog legs IS IT'D, .na' , nos
every one can enjoy TO perfection, because SO Iew
people understand how 10 prepare the legs proper
y for this purpose Select the isrges! lees ree.
penoper and the Juice of a lemon hon me itys
rs in mis- mixture and lay them on a double
nysier broiler and brol them for five minutes on
one side and then for five minutes on ne oiner.
az anes hot platter. MIX teaspoonful Of minced
parsley with heaping tablespoonful OF ou,s Sr
va The Juice OF half lemon spread wnen
chilled over the hot frog legs - ,,so ouo,s N.
Fried 'frogges' have been in use among ING
cantsh ard French since the days or Charlee
The English. proyerbially conservative
IN matters OF food long rldiculed the eating OF
a. and II was not until the middle or this GEN.
, ,,hai thew became a feature Of our markets
Next 10 Paris New-York is now one OF me arsest
~ 49,, for frogs They are only occasionally
asnayed in the markets Of interior cities, ana IN
r,roi districts the small boy is the only one VINO
,nes "a -frogging' and enjoys the result OF Ms
nshln