The Cook Book, by "Oscar" of the Waldorf

Prepare and clean one dozen frogs' legs, put a thick layer of minced mushrooms and sifted brown breadcrumbs in a baking dish, lay the pieces of legs on them, season with salt and pepper, strew a few sweet herbs over, also more sifted crumbs, put two or three small bits of lemon peel on the top. squeeze over the juice of a lemon, and pour in about one breakfast cupful of brown gravy. Cover the whole with a sheet of buttered paper and bake for half an hour in a moderate oven. When cooked, brown them under a salamander, and serve in the same dish. Broiled Frogs' Legs. Prepare eighteen frogs as follows: Lay the frogs on their backs. Make a long incision from the neck along the side of the belly; make another at right angles across the middle of the belly, dissect cut the entrails and cut away the head, leaving only the back and legs. Skin the frogs and chop off their feet, wash them thoroughly and blanch in scalding salted water. Then lay the hindquarters on a dish and pour over two tablespoonfuls of sweet oil, seasoning with salt and pepper and a little lemon juice. Roll the frogs around several times in this seasoning, place on a broiler and broil for four minutes on each side. Take them off, arrange on a hot dish and serve with a gill of maitre d'hotel sauce poured over. Fricasseed Frogs' Legs. Prepare twelve saddles or hindquarters of frogs as above and put them in a flatbottomed saucepan with a little butter and a very small quantity of finely-minced shallot. Place the pan on the fire and cook until the butter begins to brown, then pour over a teacupful of sherry, cover the pan and stew for twenty minutes; skim off most of the butter and add cayenne and salt to taste. Put the yolks of four eggs and two tablespoonfuls of cream in the stock to thicken, mixing the eggs in a little of the hot liquor before adding them, and as soon as the contents of the pan show signs of boiling remove it from the fire. Place the frogs on a dish with the legs sticking out all around and the thick part forming a circle in the center; strain the sauce and pour it over them. The wine and eggs are not always used in the cooking. Fried Frogs' Legs. Prepare eighteen frogs' legs and put them in a bowl with a marinade composed of one tablespoonful each of vinegar and sweet oil and salt and pepper to taste. Mix well together in the bowl, immerse them in frying batter, plunge them singly into very hot fat and fry for five minutes. Drain, arrange on a hot dish with a folded napkin and garnish with parsley. Any desired sauce may be served with this dish. Stewed Frogs' Legs. Melt half an ounce of butter in a saucepan on the fire, and in it brown one chopped onion, about one ounce of raw ham cut into dice, half a green pepper pod cut small, half a tablespoonful of salt, and one teaspoonful of pepper; moisten with one quart of white broth or consommé; add a tablespoonful of rice, six sliced gumbos loo SHELL-FISH. and one sliced tomato, and cook thoroughly for about twenty minutes. Add a quarter of prepared frogs' legs five minutes before serving. Turn out on a dish and serve. If desired, one green pepper and two tomatoes may be substituted in place of the gumbo. Lobster, American Style.