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Classic
Cook Books
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page 322
Stewed frogs legs.
Skin, boil five minutes, and throw in cold water to cool, then drain. Put in a
stew-pan (for four dozen legs) two ounces of butter; when melted lay in the legs
and fry about two minutes, tossing them in the pan occasionally. Put over them a
teaspoon flour by sprinkling, and stir; add two sprigs parsley, one of thyme, a
bay-leaf, ten cloves, a clove of garlic, salt, white pepper and half a pint of
white wine; boil gently until done, and remove the legs; reduce the sauce by
boiling, strain, and mix in the yolks of two eggs; pour over the legs and serve.
Sweet pickles.
They may be made of any fruit that can be preserved, including the rinds of ripe
watermelons and cucumbers. The syrup is made in the proportions of three pints
of sugar to a quart of vinegar. Use the best vinegar and "C" coffee or best
brown sugar. The spices to be used are principally stick cinnamon and whole
cloves; the latter stuck in the fruit if desired.
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