Frogs Stewed

Ingredients

• two ounces of butter
• a tablespoonful of sifted flour
• a cup of hot water
• one of cream
• a sprig of parsley
• a bay leaf
• three slices of onion
• salt and pepper
• the yolks of two eggs

Method

1. 1

   Wash and skin frog quarters, parboil for three minutes, then drain.

2. 2

   Melt butter in a stewpan, fry frogs for two minutes, add flour, parsley, savory, bay leaf, onion, salt, pepper, hot water, and cream.

3. 3

   Boil gently until done, strain, mix in beaten egg yolks, and serve over the legs.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 45. The excerpt below is the record exactly as published.

FROGS STEWED. Wash and skin the quarters, parboil them about three minutes, drain them. Now put into a stewpan two ounces of butter. When it is melted, lay in the frogs, and fry about two minutes, stirring them to prevent burn- ing; shake over them a tablespoonful of sifted flour and stir it into them; add a sprig of parsley,‘’a pinch of powdered summer savory, a bay leaf, three slices of onion, salt and pepper, a cup of hot water and one of cream. Boil gently until done; remove the legs, strain and mix into the gravy the yolks of two eggs

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