Fried Frogs' Legs
From 365 breakfast dishes, 1901
Serve immediately.
Presented as published in 1901. 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 365 breakfast dishes (1901), page 25. The excerpt below is the record exactly as published.
Fried Frogs* Legs. Skin and wash the legs in cold water and dry them well on a towel or napkin. Season with salt, pepper and lemon juice ; dip the legs into beaten Gggy then in crumbs and fry in hot fat. 28. — Parsley Eggs. Poach 6 eggs and put them on slices of toast and pour over them the following sauce : I cup of cream or milk, i sprig of parsley chopped fine, i tablespoonful of butter and i of flour mixed smoothly together ; boil until it thickens. 29. — Trolly Beef. One qt. fine-chopped cooked soup meat, ^ cup of vinegar, i teaspoonful of salt, i tea- spoonful of pepper, }^ teaspoonful allspice, ^ tablespoonful mace, 2 fine-chopped onions. Place the onions, vinegar, salt, pepper and spice in a saucepan over the fire ; stir and cook 5 minutes ; then add the meat and cook 5 minutes longer ; turn the meat into a form and set in a cool place. Serve cold and gar- nish with hot fried potatoes. — Mrs. Gesine I^mcke. 94 July. 30.— -Baked Soft-Shelled Crabs. Season the crabs with sait and pepper ; dip in melted butter, dust with flour and bake in a quick oven ten minutes. 31 V — Chicken Cutlets. Put yi a cup of cream into a large frying- pan. When it begins to boil, add i table- spoonful each of flour and butter ; stir until thick and smooth. Add to this i cup of cold chopped chicken and cook for 3 minutes ; then 2 well beaten egg
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