Frog's Legs Fried

Ingredients

• salt
• pepper
• flour
• beaten egg
• cracker crumbs

Method

1. 1

   Clean frog's legs, season with salt and pepper, dip in flour, beaten egg, and cracker crumbs.

2. 2

   Fry in hot fat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 34. The excerpt below is the record exactly as published.

frog's legs fried. Mrs, C, A. Oould, New York. Clean them. Season with salt and pepper, dip them in flour, then beaten Qgg and cracker crumbs, place in frying basket and fry in hot fat HALIBUT OUTLETS. Table Talk. Wash a two pound slice of halibut (any firm fleshed white fish may be used in its stead), lay in a frying pan, add one scant teaspoonful of salt, a dozen peppercorns, half of a bay leaf, a stalk of celery, sufficient boiling wa- ter to cover and one tablespoonf ul of vinegar. Keep just below the simmering point until the fish looks white all through and begins to draw away from the bones. Set aside until cold, then lift out and drain the fish and with a fork break in small flakes. Season well with salt, pepper, a little lemon juice; then measure. For three cupfuls make a thick white sauce with two heap- ing tablespoonfuls of butter, three heaping tablespoon- fuls of flour and one cupful and a half of milk, season- ing with salt, cayenne and one teaspoonful of onion juice. Take from the fire, stir in the fish and set aside until cold. Shape into cutlets, roll each in fine crumbs, dip in slightly beaten ^ggy then again in the crumbs. These' may be so far prepared early in the day. Just before serving, fry them golden brown in smoking hot fat and drain on soft paper. Make a pint of thin cream sauce, and two minutes before taking from the fire FISH, OYSTERS, LOBSTERS, ETC. 89 stir in a -half cupful of canned shrimp cut fine or chopped raw oysters. When removed from the fire add the beaten yolk of two eggs and a teaspoonf ul of finely chopped parsley. CODFISH BALLS. Mrs. Charles Oreer, Rye, N. Y. Soak one cup of codfish over night in cold water. In the morning drain, pick fine, cut two cups of raw potatoes in small pieces, boil all together, drain oil water, add a little cream, a lump of butter half the size of an egg, two eggs beaten light. Season with black pepper, a dash of cayenne, a little salt. Whip with a silver fork until light, roll in small balls and fry in hot lard. CODFISH CROQUETTBS. Mrs. C. C. atimeU. Eight large potatoes, two cups codfish (not prepared kind) picked over carefully in small pieces. Wash thoroughly and put with the raw potatoes into boiling water. Boil constantly until the potatoes are done. Drain carefully and mash fine. Put in two eggs that have been beaten light, one cup of thick cream, salt if necessary. Set away to cool. Make into shapes like croquettes and fry in hot butter. Serve. OYSTERS. OYSTER COCKTAILS. Mrs. 0. K. Dickinson. Have very small oysters, very cold, and free from 90 KIRMESS COOK BOOK. bits of shell. One tablespoonful of lemon juice, one tablespoonful of tomato catsup, half a teaspoonful of Worcestershire sauce, five drops of Tobasco sauce, and a little salt. This quantity will be sufficient for three people. OYSTER COCKTAIL. Mrs. John L. Flagg, Mix together sixteen drops Tobasco sauce, one tea- spoonful of vinegar, one teaspoonful of horseradish, one teaspoonful of lemon juice, one teaspoonful of tomato juice, one teaspoonful Worcestershire sauce. For (optional) oysters in glasses. CLAM COCKTAILS. Mrs. F. D. Gray. Select six medium size green peppers, cut top oflE from the stem side, trim bottom so the peppers will stand firmly on plates. Place them in ice cold water until crisp, wipe dry. Mix thii'ty-six Little Neck clams which are thoroughly cold with following mixture. Four tablespoonfuls of tomato catsup, three tea- spoonfuls of grated horse radish, six drops of Tobasco sauce, two tablespoonfuls of vinegar or lemon juice. Place clam mixture in peppers, ornamenting top with chopped olives and green peppers. OYSTERS with SHERRY. Mrs. Elmer S. Forbes. In a deep baking dish put a layer of medium sized oysters, sprinkle over a seasoning of salt, pepper, and a FISH, OYSTERS, LOBSTERS, ETC. 91 few bits of butter. Cover with a light layer of bread crumbs, and pour over some of the oyster liquor, to which two tabiespoonf uls of sherry have been added. Repeat the layers until the dish is full, having the top layer bread crumbs, with bits of butter scattered over. Bake fifteen mmutes in a hot oven, and serve with olives and celery and thin mock sandwiches of brown bread. SOFT CLAMS. Mrs, Frank Shepherd, New York. Take two soft clams, cut away all but the round soft part and put two clams in one shell, then put on the top a little butter, salt and pepper and sprinkle with Parmesan cheese. Place a thin slice of bacon on top of this and put in oven for two or three minutes. OYSTER or CLAM FRITTERS. Delmonico Select fifty plump oysters or clams, drain of juice and chop in small pieces. To juice add one cup of milk, a pinch of salt, four well beaten egg

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