The Butler weekly times., 1896-08-13
THE TENDER FROG
Several Methods OF Cooking His T,n,.
some Legs,

SeNerai "ethous OF Cooking His Ioo,A
some Legs.
BY midsummer day, when sentiments,
maidenS seek the st. Johns wort arS
the skies of June I'LL everyone with A..
light, the frog is in supreme condition
for food. He is young and plumn a.
spring chickens should be, and ~,
often are not. He is a creature in xh;oa
the patriotic American should take ma.
tional pride. and he deserves the nlaca
of honor on the Fourth of July.
Frogs are easily prepared for the
table. The medium-sized legs are con.
sidered the best for all purposes excens
for hroilin-. One of the most delicion.
| ways Of serving frogs legs is to fr,
them in butter and send them 70 ,ha
table in Hollandaise sauce Wash the
legs and wipe them with cloth. Trim
off the bones of the claws with pair
of scissors. Season the legs with salt
and pepper, dredge them lightly with
sifted cracker crumbs and fry them a
golden brown in butter.
| Meantime prepare sauce for two
dozen pairs of frog legs as follows:
Melt a tablespoonful of butter, add six
peppercorns, n teaSpoonful of grated
white onion and bay leaf. Stir in a
tablespoonful of flour, add a pint OF
stock or water. Pour the stock in slow.
ly and stir the mixture until all the
Jumps are stirred out. Set the sauce.
pan containing the sauce in boiling wa
ter or put the sauce in a double boiler
to cook for 90 minutes. Beat the yolks
of two eggs with the juice of half n
lemon. Stir the hot sauce slowly in
the yolks of eggs and lemon juice. Then
stir the sauce in the double boiler two
or three minutes. Throw half glass
of pale sherry over the fried legs and
dish them on a hot platter with the
sauce. Sprinkle a tablespoonful of
finely-minced parsley over ALL
The legs are also nice dipped in but.
ter. Sift a heaping cup of pastry flour
with Tablespoonful of salt Stir
in the yolks of tWo eggs, a Tablespoons
full of sweet oil and half a cup of cold
water. When these ingredients are
thoroughly mixed let the batter rest at
least an hour. 1t is improved by rest
ing longer, provided it is covered close
ly with damp cloth TO prevent a crust
forming over it. When ready for use
whip the whites of two eggs to a stiff
froth and stir them carefully into the
latter with a wooden spoon. Dip the
frogs legs in it, after seasoning them
with salt and pepper. Immerse the legs
in boiling hot fat, one pair at 3 time,
and fry them for five minutes. Take
them up with a wire spoon, and drain
them on an ordinary coarse brown pa
per for moment. Serve them with
quarters of lemon and a garnish Of
parsley-or use a tartare sauce.
a creole stew of frog legs is an ap-
petizing method of serving them. Wash
the legs and wipe them dry with a
towel. Season them and fry brown in
butter. For every two dozen pairs OF
legs add half n wine glass of pale sherry.
Let the legs simmer and stew for five
minutes; then add half small green
pepper, minced fine, and three toma-
toes, peeled and sliced. Cook the frog
legs Is minutes longer. Then take
them up and let the sauce cook mo-
ment longer; then pour it around them.
Serve them when they are very hot with
a good salad and thin slices Of brown
bread.
A pair of broiled frog legs is It'd
bit that not everyone can enjoy to per-
fection, because so few people under
stand how to prepare the legs prop.
erly for this purpose. Select the largest
legs. Prepare a marinade of three
tablespoonfuls of sweet oil, half-tea.
spoonful of salt, saltspoonful OF pep.
per and the juice of a lemon. Roll the
frog legs in this mixture and lay them
on a double oyster broiler and broi
them for five minutes on one side and
then for five minutes on the other
They should be an even, rich brown
Slide them on a hot platter. Mix a tea
spoonful of minced parsley with {
heaping tablespoonful of butter. Add
the juice of half a lemon. Spread wher
, chilled over the hot frog legs.
, Fried "frogges" have been in U.s.
> among the Spanish and French sinc'
the days of Charles v. The English
proverbially conservative in matters o
food, long ridiculed the eating Of frogs
and it was not until the middle Of thi
century that they became feature o
our markets.-N. Y. Tribune.
Summer Soups.