Frog Legs

Ingredients

• a quart of white stock
• one tablespoonful of flour
• one of butter
• half a teacupful of dry fine bread-crumbs
• a little chopped parsley

Method

1. 1

   Skin frog legs and soak in milk.

2. 2

   Stew in water until tender, then chop meat.

3. 3

   Thicken stock with flour, add frog meat, and season before serving.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 20. The excerpt below is the record exactly as published.

a quart of white stock, or, in its absence, a quart of milk. Cook slowly 72 for ten minutes, then remove the bay- leaf and celery, stirring till smooth; then add the cabbage, season with salt and pepper, cook ten minutes, stirring constantly. If it is desired to have a smooth soup, put through a sieve, other- wise add half a pint of cream and serve. APRIL 22D •* There stay thy haste And with the savoury fish Indulge thy taste. "^O ay. REDSNAPPER, firm of flesh, plump, and handsome, is a fish that deserves to be better known than it is. It is more delicious boiled than baked, as is also the case with shad, so rarely seen boiled, with its delicate flesh unimpaired in texture and flavor. There should be enough boiling water in the kettle to cover the fish. To a gallon of water add the juice of three lemons, half a teacupful of salt, and one of vinegar. After the fish is in the water bring quickly to a boil, then push the kettle back where the water will sim- mer gently. Cook from half to three quarters of an hour. 7Z APRIL 23D "The baddish boy chuckled, and addressed him- self to the nice brown steaks with their rich gravy." — Chaxles Reade ("Christie Johnson'')* THERE are steaks and steaks. Nearly every untrained applicant for a cook's situation declares that she can broil a steak and heat up canned tomatoes, but her steaks are not, as a rule, of the following type : A cut from the first, second, or third rib of a roasting piece of beef, the bone removed, the steak rubbed with olive-oil, dusted with pepper, salt, and flour, and broiled over a charcoal fire, held near the hot coals for the first two minutes, then lifted up from them to complete the cooking more slowly. For a rich gravy to accompany it, mince fine two shallots, boil ten minutes in two gills of claret, add half a pint of strong brown stock and a pinch of cayenne pepper. Pour over the steak. 74 APRIL 24TH w 'It was a very light, wholesome cake, Biown made it on purpose for the children." — ^Thacexray ("The Newcomes"). BOIL together half a pint of water and two-thirds of a cup of butter. While boiling add two cups of flour even full. When cool add five eggs, well beaten. Drop on a pan. Bake in a quick oven twenty minutes. Put to- gether with a layer of cream, or split and fill with cream. Rule for cream : Boil one pint of milk, when boiling add two eggs, one cup of sugar, and half a cup of flour, beaten to- gether. Boil two or three minutes, re- move from the fire, stir in a small piece of butter, and a teaspoonful of vanilla flavoring. APRIL 25TH "Stay, John, did you perceive anything in my chocolate cup this mom?'' — Sheiudan ("St. Pat- rick's Day"). CHOCOLATE for immediate use should be made by dissolving in water one and a half ounces of sweet chocolate for each cup, stirring from time to time. It should be al- lowed to boil fifteen minutes to make it 75 smooth and consistent. Serve with cream, whipped or plain. Brillat Savarin quotes a good authority as saying that chocolate in perfection is made over night for breakfast, allowing it to remain on the side of the range and reheating when ready to serve, APRIL 26th "Custards for supper, and an endless host Of syllabubs and jellies and mince-pies, And other such ladylike luxuries." — Shelley. DISSOLVE half a box of gelatine in half a pint of wine. Add one cupful of sugar, two beaten eggs, and one pint of cream, heated to the boiling point. When cool stir in another pint of cream, whipped stiff and flavored with grated orange-peel. Pour into a jelly-mould and place near the ice to set. APRIL 27TH "For meadow buds, I get a whifif, Of Cheshire cheese, or only sniff, The turtle made at Cuff's."— HooD. THERE are many ways of using the well-known Cheshire cheese, but a very good way is to pound four ounces of it with one ounce and a 76 half of butter, a half teaspoonful of white powdered sugar, a little bit of mace, and a wine-glass of white wine. Press down into a jar. APRIL 28th ''Sweet turnips are the food of Blouzeind." — Gay. S « f^WEET turnips," when they are young and tender, may be pared 'and cut crosswise in quarter- inch slices. Lay in ice-cold water for half an hour. Cook till tender in boiling unsalted water. Drain and dry on a cloth, and before they are quite cold sprinkle with pepper and salt, cover with flour and fry. APRIL 29TH "Deviled chicken and buttered toast." — ^Dis- raeli ("Coningsby"). CUT cold chicken in inch squares, as nearly as possible. Cover with olive-oil and lemon- juice and stand them in a cold place for two or three hours ; then season with pepper, salt, and a little dry mustard, dip in egg and cracker-crumbs and set aside till stiff, then fry a light brown. Have ready a cupful of good white sauce, allow it to 77 boil up, then beat through it a table- spoonful of cream and an egg. Half fill ramakins with the chicken and pour into each some of the sauce. APRIL 30TH "Miss Bates, let Emma help you to a littie bit of tart — ^a very little, little bit. . . . You need not be afraid of unwholesome preserves here." — Jane Austen ("Emma"). TAKE the yolks of two eggs, the juice of two lemons, one cup of sugar, two even tablespoonfuls of flour and one half cupful of water. Bake with a bottom crust only, and when done cover with a meringue made of the whites of the eggs, beaten up with two tablespoonfuls of sugar and a little lem- on-juice. Return to the oven until the meringue is a very light brown. MAY 1ST Tn teach you to draw, you young dog! Such pictures as I'm looking here at! 'Old Moimseer making soup of a frog' There 'Palmam qui meruit ferat'" —Hood ("Poems"). SKIN the hind legs of frogs and lay in milk for fifteen min- utes; stew in barely enough water to cover and cook till tender. Remove 78 the meat from the bones and chop fine. Heat a quart of white stock made from chicken or veal; thicken with one table- spoonful of flour, rubbed into one of butter and half a teacupful of dry fine bread-crumbs; add the frog meat, allow it to boil for a minute or two, stir in a little chopped parsley

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