FRICASEED FROGS' LEGS— Clean 2 doz. frogs' legs and
put them in a granite saucepan with a little butter. Place on the
fire and and cook until the butter begins to brown, pour over a
cup of hot water, cover the pan and stew for 25 minutes. Skim
off most of the butter, and add salt and pepper✪ Broiled Frogs' Legs to taste. Thicken
with the yolks of 2 eggs and 2 tablespoons of cream. When it
boils, remove from the fire. Serve on hot, buttered toast. — Mrs.
C. J. Jeffries, Winnetka, 111.
FRIED FROGS' LEGS.— Clean 2 doz. frogs' legs and dip them
singly in a beaten egg, then in cracker crumbs✪ Fried Frogs' Legs, and plunge each
one into very hot fat, and fry for 5 minutes. Drain, garnish with
parsley, and serve with maitre d' hotel sauce, and Saratoga chips.
— ^Mrs. C. J. Jeffries, Winnetka, 111.
FROGS' LEGS— STEWED.— Put 2 oz. of butter in a saucepan,
lay in the frogs' quarters and fry gently. Add 1 chopped onion, 1
oz. of butter, a small piece of raw ham, cut up very small, J^ a
green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water
and 1 of cream✪ Frogs' Legs Stewed, and boil until done. Take out of the pan, strain
the gravy, mix it with the yolks of 2 eggs, beaten to a cream.
Place the frogs' legs in a proper dish, pour over the gravy, and
send to the table. — Mrs. C. J. Jeffries, Winnetka, 111.
BAKED HADDIE.— Place fish in baking-pan. Surround with
cold water and cook slowly for 25 minutes on the top of the stove.
Pour off water, spread fish with butter✪ Baked Haddie, and bake in the oven 25
minutes. — Mrs. Leo T. Brodo, 3616 Ellis Park, Chicago, 111.
BROILED FINNAN HADDIE.— Soak in a pan of water 4
or 5 hrs., then wipe dry, and broil over hot coals. Put on a hot
platter with a little butter, pepper, and pour over 54 cup of hot,
sweet cream✪ Broiled Finnan Haddie, set in the oven a minute or two, and serve at once. —
Eloise Jennings, Winnetka, 111.
CREAMED FINNAN HADDIE.— Remove" the skin and
bones from a small salted finnan haddie, previously boiled, and
pick into flakes with a f^ork. Place in a saucepan 1 tablespoon
each of butter and flour, add 1^ cups of milk, cook a few moments;
season with pepper; thicken with flour and butter, creamed; serve
on a hot platter, garnished with toast. — Mrs. E. D. Kelley, Win-
netka, 111. f
COOK COUNTY COOK BOOK 235
BAKED HADDOCK.— Scale and clean a 3-lb. fish; fill with
forcemeat and sew up; sprinkle with a generous supply of salt and
bread crumbs. Put over 3 level tablespoons of butter in tiny
pieces on the fish. Bake ^ hr., basting frequently. — Mrs. E. D.
Kelley, Winnetka, 111.
HADDOCK FILLETS.— 2 lbs. "thick of the fish" will make
4 fillets; skin each piece with a sharp knife; trim into shape, and
leave in a marinade of oil and vinegar with a tablespoon of mixed
chives, or a tablespoon oi onion juice. Let the fillets lie there
for an hr. Then drain well, roll in a good batter, afterward in fine
bread crumbs, and fry in deep boiling fat. Drain upon hot tissue
paper, and send to table very hot. Serve tomato sauce with it. —
Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, 111. ✪ Creamed Finnan Haddie
Page 158 · 12 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FRICASEED FROGS' LEGS— Clean 2 doz. frogs' legs and put them in a granite saucepan with a little butter. Place on the fire and cook until the butter begins to brown, pour over a cup of hot water, cover the pan and stew for 25 minutes. Skim off most of the butter, and add salt and pepper to taste. Thicken with the yolks of 2 eggs and 2 tablespoons of cream. When it boils, remove from the fire. Serve on hot, buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111.
FRIED FROGS' LEGS.— Clean 2 doz. frogs' legs and dip them singly in a beaten egg, then in cracker crumbs, and plunge each one into very hot fat, and fry for 5 minutes. Drain, garnish with parsley, and serve with maitre d' hotel sauce, and Saratoga chips. — Mrs. C. J. Jeffries, Winnetka, 111.
FROGS' LEGS— STEWED.— Put 2 oz. of butter in a saucepan, lay in the frogs' quarters and fry gently. Add 1 chopped onion, 1 oz. of butter, a small piece of raw ham, cut up very small, J^ a green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water and 1 of cream, and boil until done. Take out of the pan, strain the gravy, mix it with the yolks of 2 eggs, beaten to a cream. Place the frogs' legs in a proper dish, pour over the gravy, and send to the table. — Mrs. C. J. Jeffries, Winnetka, 111.
BAKED HADDIE.— Place fish in baking-pan. Surround with cold water and cook slowly for 25 minutes on the top of the stove. Pour off water, spread fish with butter, and bake in the oven 25 minutes. — Mrs. Leo T. Brodo, 3616 Ellis Park, Chicago, 111.
BROILED FINNAN HADDIE.— Soak in a pan of water 4 or 5 hrs., then wipe dry, and broil over hot coals. Put on a hot platter with a little butter, pepper, and pour over 54 cup of hot, sweet cream, set in the oven a minute or two, and serve at once. — Eloise Jennings, Winnetka, 111.
CREAMED FINNAN HADDIE.— Remove the skin and bones from a small salted finnan haddie, previously boiled, and pick into flakes with a fork. Place in a saucepan 1 tablespoon each of butter and flour, add 1^ cups of milk, cook a few moments; season with pepper; thicken with flour and butter, creamed; serve on a hot platter, garnished with toast. — Mrs. E. D. Kelley, Winnetka, 111. f
BAKED HADDOCK.— Scale and clean a 3-lb. fish; fill with forcemeat and sew up; sprinkle with a generous supply of salt and bread crumbs. Put over 3 level tablespoons of butter in tiny pieces on the fish. Bake ^ hr., basting frequently. — Mrs. E. D. Kelley, Winnetka, 111.
HADDOCK FILLETS.— 2 lbs. "thick of the fish" will make 4 fillets; skin each piece with a sharp knife; trim into shape, and leave in a marinade of oil and vinegar with a tablespoon of mixed chives, or a tablespoon oi onion juice. Let the fillets lie there for an hr. Then drain well, roll in a good batter, afterward in fine bread crumbs, and fry in deep boiling fat. Drain upon hot tissue paper, and send to table very hot. Serve tomato sauce with it. — Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, 111.
Records on this page
Fried Fillets of FloundersBroiled Frogs' LegsFricasseed Frogs' LegsFried Frogs' LegsFrogs' Legs StewedBaked HaddieBaked HaddieBroiled Finnan HaddieCreamed Finnan HaddieBaked HaddockLobster a la Atlantic CityHaddock Fillets