Creamed Frogs' Legs

Ingredients

• the hind legs
• enough milk to cover
• a tablespoon of butter
• thicken with flour
• salt to taste
• pepper to taste

Method

1. 1

   Separate the legs at the joint and cook in boiling salted water for three minutes.

2. 2

   Simmer in milk until tender, season, thicken with flour, and add butter or cream for richness.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 35. The excerpt below is the record exactly as published.

CREAMED FROGS' LEGS Use the hind legs. Separate the legs at the joint. Drop in boiling salted water, and cook three minutes. Remove and simmer in enough milk to cover till the meat is thoroughly cooked and tender. Salt and pepper the milk to taste, and thicken with flour, adding enough butter or thick cream to give richness to the dish, in the proportion of a tablespoon of butter to four sets of legs. FRIED FROGS' LEGS Use only the hind legs. Drop them in salted boiling water, and let them boil three or four minutes. Drain and wipe dry. Have a plate of rolled cracker and a plate of eggs beaten a little. Dip the frogs' legs in the egg, then in the rolled cracker. Drop in boiling oil, lard, or butter, and fry a delicate brown. Serve hot. FRIED FILETS OF HALIBUT Choose for halibut to be fried a slice about one and a half inches thick. Cut into your filets, removing carefully the skin and bone. Wipe each piece with a bit of damp cheese- cloth and then dry. Sprinkle with pepper and salt and roll in flour. Dip in egg, then in crumbs, fry in deep fat and drain on brown paper. COURT BOUILLON A NEW ORLEANS RECEIPT Have one tablespoon of boiling drippings in a deep casse- role. In this brown one tablespoon of flour. Add one minced onion, two large boiled potatoes quartered, one teacup of canned tomatoes, a pinch of thyme, a teaspoon of minced parsley, a tablespoon of chopped celery, one clove of minced 62 THE HOME COOK BOOK garlic, half a teaspoon of salt, and one minced red pepper- pod. Allow these to simmer, and add one pound of white halibut, sliced in steaks. Simmer half an hour. Add one teacup of hot water to thin the gravy a bit. When ready to Casserole serve, add one glass of claret. Serve, putting the fish on thin toast and pouring the gravy round. Halibut is mentioned, but any white-meated fish cut in slices may be used. KEGAREE Pick up cold fish, or one Lake Erie whitefish. Add the same quantity of cold boiled rice, two to four soft-boiled eggs, salt to taste

Cook this with the app: pantry check, scaling, and the assistant.