Frenchdinner
Frogs' Legs
From The Pattern cook-book, 1890
Serves 2
Frogs' legs are served for breakfast or luncheon, accompanied by Tartar sauce.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 45. The excerpt below is the record exactly as published.
frogs' legs. The hind legs of frogs are the only part used for food. They are usually sold ready for cooking, but in some places they are to be purchased just as taken from the frogs. In this case strip off the skin carefully to avoid tearing the tender flesh, wash the legs in cold water, and 1 1 2 THE FA TTERN COOK-BOOK. dry them well on a towel or napkin. Season with salt, pepper and lemon juice. For six legs, thoroughly beat up one egg, and season it with salt and pepper ; dip the legs into the ^^g, then into dried bread-crumbs or fine cracker-crumbs, plunge them into boiling fat
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