Fried Frogs' Legs
From Soyer's standard cookery, 1912
Serves 1
Considered a delicacy.
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 70. The excerpt below is the record exactly as published.
Fried Frogs' Legs. The thighs of the edible frog, which is a large variety found in certain parts of England as well as on the Continent, are regarded as a great delicacy both in France and America, and bear a certain resemblance to a very young chicken. The ordinary frog is just as good, but owing to its small size the amount of flesh on the legs is insignificant. The frog's legs must be carefully skinned, immersed in milk for a few minutes, next sprinkled with pepper and salt, rolled in flour, and then fried in a kettle of boiling fat. As they are apt to have a slightly fishy taste, a little onion or minced garlic
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