Frogs

Ingredients

• salt
• pepper
• flour
• a cup of cream
• a large lump of butter

Method

1. 1

   Wash and dry the hind quarters of frogs; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat.

2. 2

   Or put them in a saucepan with butter, a sprinkling of flour and pepper and salt.

3. 3

   Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter rubbed together with a little flour.

4. 4

   Bring to a boil and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 25. The excerpt below is the record exactly as published.

FROGS Only the hind quarters of frogs are cooked. Wash and dry them; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat. Or put them in a saucepan with butter, a sprinkling of flour and pepper and salt. Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter

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