Broiled Frogs' Legs
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 157. The excerpt below is the record exactly as published.
BROILED FROGS' LEGS.— Lay 2 doz. frogs on their backs. Cut from the neck along the sides of the belly and cut again across the middle of the belly. Take out the entrails and cut away the head, leaving only the back and legs. Skin and chop off the feet, then wash tlioroughly and blanch in scalding salted water. Lay on a dish and pour over a little olive oil, season with salt and pep- per. Turn over several times in this seasoning and broil for 3 or 4 minutes on one side, then turn. Broil together about 7 minutes, and serve with a maitre d' hotel sauce. — Mrs. C. J. Jeffries, Win- netka, 111. 234 . ^ FISH 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
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