Curry of Frogs' Legs

Ingredients

• one pound of frogs' legs
• one-fourth of an onion
• a teaspoonful of curry
• a pint of hot water
• a teaspoonful of rice flour
• a teaspoonful of curry
• half a pint of milk
• two dozen sweet almonds
• a little lemon juice

Method

1. 1

   Wash frogs' legs, brown onion in oil or butter, add curry and hot water, then frogs.

2. 2

   Simmer for 1.5 hours and drain.

3. 3

   Mix rice flour and curry with broth, add salt and milk, heat, then add frogs.

4. 4

   Blanch almonds, season, and serve with curry.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 13. The excerpt below is the record exactly as published.

CURRY OF frogs' LEGS. Curry of Frogs' Legs. — This is an excel- lent dish. Wash one pound of frogs' legs in cold water ; brown one-fourth of an onion in oil or butter ; add a teaspoonful of curry and a pint of hot water ; pour this in a saucepan, and add the frogs ; simmer an hour and a half, and drain. Mix a teaspoonful each of rice flour and curry to a paste, with the broth ; add salt to taste, and half a pint of milk. Place on the range, and when hot add the frogs. Blanch two dozen sweet almonds ; rub off the skins, split them, and toss them about in hot butter ; season with pepper and salt; when done squeeze a little lemon juice

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