The hind-legs of frogs only are used as food; formerly they were eaten
by the French only, but now, frog-eating has become general, and the
Americans are not behind any others in relishing that kind of food.
_Fried._--Skin well, and throw into boiling water with a little salt,
for five minutes, the hind-legs only; take out and throw them in cold
water to cool, and drain. Have hot fat in a pan on the fire (_see_
Directions for Frying); lay the frogs in, and serve when done with fried
parsley around.
_Stewed._--Skin, boil five minutes, throw in cold water, and drain as
above. Put in a stewpan two ounces of butter (for two dozen frogs); set
it on the fire, and when melted, lay the legs in, fry two minutes,
tossing now and then; then sprinkle on them a teaspoonful of flour, stir
with a wooden spoon, add two sprigs of parsley, one of thyme, a
bay-leaf, two cloves, one of garlic, salt, white pepper, and half a pint
of white wine; boil gently till done, dish the legs, reduce the sauce on
the fire, strain it, mix in it two yolks of eggs, pour on the legs, and
serve them.