fifteen minutes in court bouillon. Cook in the liquor. Take out,
wipe dry, and cover with seasoned crumbs. Spread with two eggs
beaten with one tablespoonful of olive-oil and sprinkle with crumbs.
Put into a baking-pan with two tablespoonfuls
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of butter, and bake for half an hour, basting twice. Serve with
Tartar Sauce.
ENGLISH EEL PIE
Skin, clean, and cut up two large eels. Cook with one tablespoonful
of butter, half a cupful of chopped mushrooms, a tablespoonful of
chopped parsley, a minced onion, a bay-leaf, salt, pepper, the
rind of a lemon, a wineglassful of Sherry and a cupful of beef
stock. Cook until the eels are tender, strain the sauce, and thicken
with butter and flour. Line a baking-dish with pastry, put the
eels in it, and pour the sauce over, with sliced hard-boiled eggs
on top. Cover with pastry, brush with yolk of egg, and bake for
an hour in a moderate oven. Serve either hot or cold.
COLLARED EELS
Clean, split, and bone one large eel, and season with salt and
pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful
of capers, two pickles, one onion, and three anchovies. Add salt
and pepper, cover the eel with the mixture, tie in a cloth, and
cook with a bay-leaf for half an hour in equal parts of vinegar
and water. Drain, untie, and put into a mould with aspic jelly,
or with beef stock to which sufficient dissolved gelatine has been
added. Serve cold with Mayonnaise.
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EELS EN BROCHETTE
Boil the eel in a court bouillon and cut into two-inch pieces.
Dip into egg and crumbs and string on steel skewers, alternating
with squares of bacon. Bake in the oven and serve on toast.
CREAMED EELS
Clean and cut up the eels, and stew according to directions previously
given. Pour over a Cream Sauce, seasoned with salt, paprika, onion
juice, and minced parsley.
[Page 131]
FIFTEEN WAYS TO COOK FINNAN-HADDIE
BOILED FINNAN-HADDIE--I
Divide into convenient pieces, cover with boiling water, add a
teaspoonful of sugar, and boil for fifteen minutes. Take up on a
hot platter, remove the skin, and dot with butter.
BOILED FINNAN-HADDIE--II
Cover the fish with boiling water, boil for five minutes, drain,
cover with melted butter, and serve with plain boiled potatoes.
BROILED FINNAN-HADDIE--I
Brown a haddie on a greased broiler. Cover with hot water, let
stand for ten minutes and drain. Spread with butter and sprinkle
with pepper.
BROILED FINNAN-HADDIE--II
Cut the haddie into small squares, skin and parboil it. Wipe dry,
broil on a buttered gridiron and serve with melted butter.
[Page 132]
BROILED FINNAN-HADDIE--III
Wash the fish thoroughly, and let stand in cold water for three
quarters of an hour, then cover with boiling water for five minutes,
wipe dry, rub with butter and lemon-juice, and broil for fifteen
minutes. Serve with melted butter or Tartar Sauce.
BROILED FINNAN-HADDIE--IV
Wash the fish and soak for half an hour in cold water, skin side
up. Cover with water just below the boiling point, and let stand
for fifteen minutes. Wipe dry, brush with olive-oil, and broil
slowly. Serve with melted butter and lemon-juice.
BAKED FINNAN-HADDIE--I
Pour boiling water over the fish, and let it stand for ten minutes.
Take it out of the water, lay it in a baking-pan, brush with butter
and pepper, and bake for fifteen minutes.
BAKED FINNAN-HADDIE--II
Put a haddie into a frying-pan, pour over it half a cupful of milk,
and half a cupful of water. Heat slowly and let stand just below
the boiling point for half an hour. Pour off
[Page 133]
the liquid, spread with butter, and bake for twenty-five minutes
in a hot oven.
ESCALLOPED FINNAN-HADDIE
Prepare the fish according to directions given in the preceding
recipe. After drying, remove the skin and bones and flake with
a fork. Butter a baking-dish and put the fish into it. Pour over
it a sauce made of two tablespoonfuls each of butter and flour
cooked together and added to two cupfuls of milk. Bring to the
boil, pour over the fish, cover with crumbs, dot with butter, and
brown in the oven.
TOASTED FINNAN-HADDIE
Brush the fish with butter and sprinkle it with pepper. Broil until
cooked through, and serve with toast.
FINNAN-HADDIE À LA DELMONICO
Flake half a pound of freshened finnan-haddie, and fry in a little
butter. Add one cupful of cream beaten with the yolk of a raw egg.
Thicken with a tablespoonful of flour rubbed smooth with a little
of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful
of grated cheese. Serve on toast.
[Page 134]
SAVORY FINNAN-HADDIE
Dip the fish in boiling water, take out all the bones and skin. Mash
the meat with a tablespoonful each of butter and cream, seasoning
with salt, pepper, and lemon-juice. Cook until thick and pour over
slices of buttered toast.
FINNAN-HADDIE HASH
Prepare the fish according to directions given for Boiled Finnan-Haddie.
Mix with an equal quantity of hot mashed potatoes, moisten with
cream, and season with chopped green peppers fried in oil.
FINNAN-HADDIE WITH TOMATOES
Lay a haddie in a deep dish, cover with boiling water, and let
stand for ten minutes. Drain and remove skin and break in good-sized
flakes. Cook two level tablespoonfuls of butter and a tablespoonful
of finely minced onion in a saucepan until golden brown. Add one
cupful of the solid part of canned tomatoes. When it begins to
simmer, add salt and pepper to taste. Then add the prepared fish
and simmer for five minutes. Add one tablespoonful of finely minced
parsley and serve.
[Page 135]
CREAMED FINNAN-HADDIE
Parboil, drain, and flake the fish. Reheat with shredded fried
green peppers in a Cream Sauce. Canned pimentos may be used instead
of the green peppers.
[Page 137]
THIRTY-TWO WAYS TO COOK FLOUNDER
BAKED FLOUNDER
Clean and split two flounders and take out all the small bones.
Lay the fish in a buttered dish, sprinkle with chopped mushrooms,
minced parsley, onion, and grated bread-crumbs, season with salt,
pepper, and grated nutmeg. Dot with butter and bake. Cook together
two tablespoonfuls each of butter and flour, and thicken two cupfuls
of milk with it. Season with salt, pepper, lemon-juice, anchovy
paste, and minced parsley. Add a tablespoonful of capers, drain
the butter from the fish, pour over the sauce, and serve.
BAKED FLOUNDER À L'ITALIENNE
Cook together a tablespoonful of butter, two tablespoonfuls of
chopped parsley, one tablespoonful each of chopped mushrooms and
shallots, and two cupfuls of white wine.
[Page 138]
Reduce half by rapid boiling. Add one cupful of chicken stock and
half a cupful of milk or beef stock, and thicken with flour blended
with butter. Season with salt and pepper and boil down until very
thick. Prepare a flounder according to directions given in the
preceding recipe. Season with salt and pepper, rub with butter, pour
over one cupful of white wine, cover with the sauce, and sprinkle
thickly with crumbs. Bake in a moderate oven until done. Serve in
the same dish.
BAKED FLOUNDER À LA BONVALLET
Put a cleaned flounder into a baking-pan with salt, pepper, grated
nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of
white wine, and a cupful of white stock. Bake carefully, basting
as required. Take up the fish, add another cupful of stock, and
thicken the sauce with two tablespoonfuls of flour, blended with
an equal quantity of butter. Take from the fire, add the yolks
of three eggs well beaten and a tablespoonful of minced parsley.
Spread this sauce over the fish, cover with crumbs, dot with butter,
and brown in the oven. Sprinkle with lemon-juice and serve.
BAKED FLOUNDER À LA PARISIENNE
Stuff a cleaned flounder with seasoned
[Page 139]
crumbs and put into a buttered baking-dish. Dot with butter, sprinkle
with salt and pepper, and pour over half a cupful each of oyster
liquor and white wine. Cover with buttered paper and bake for forty
minutes, basting as required. Take up the fish, strain the sauce,
and prepare a sauce according to directions given in the first part
of the recipe for Flounder Pie à la Normandy. Add the strained
liquid to the sauce, pour over the fish, cover with crumbs, and
brown in the oven.
BAKED FLOUNDER À LA ST. MALO
Put the cleaned fish into a buttered baking-dish with chopped onions,
parsley, salt, pepper, a tablespoonful of butter and two cupfuls of
cider. Add also a little mussel or oyster liquor if at hand. Bake
for half an hour in a moderate oven, basting as needed. Drain the
sauce, thicken with a tablespoonful of butter cooked with an equal
quantity of flour, add more butter and a squeeze of lemon-juice.
Pour the sauce over the fish and serve.
BAKED FILLETS OF FLOUNDER IN WINE
Fillet the fish. Mix together four tablespoonfuls of Sherry, half a
cupful of butter, one tablespoonful each of onion-juice, lemon-juice,
[Page 140]
and salt, and add pepper to season. Bring to the boil, dip the
fillets into it, arrange in a baking-dish, cover with the remaining
sauce and bake in a hot oven for ten minutes. Fry in butter a slice
each of onion and carrot, a bay-leaf, and a sprig of parsley. Add
a tablespoonful of flour and cook thoroughly. Add one cupful of
chicken stock and half a cupful of cream. Cook until thick, stirring
constantly, and seasoning with salt, pepper, and grated nutmeg.
Add the gravy from the baking-pan, strain, reheat, pour over the
fish, and serve.
BAKED FILLETS OF FLOUNDER
Remove the back-bone and cut the fish into four pieces. Roll up
each piece and pin with a toothpick. Soak for an hour in oil and
lemon-juice. Roll in seasoned crumbs, then in beaten egg, then
in crumbs. Put into a baking-pan, upon thin slices of salt pork,
sprinkle with chopped onion and olives, cover, and bake. Garnish
with sliced lemons.
FLOUNDER WITH FINE HERBS
Put the prepared fish into a pan with two tablespoonfuls of butter,
the juice of a lemon, and salt and pepper to season. Add one cupful
each of water and white wine, cover and
[Page 141]
cook for half an hour. Drain the fish, thicken the sauce with a
tablespoonful of flour cooked in butter, boil, strain, add two
tablespoonfuls of butter, and two tablespoonfuls of chopped parsley,
pour over the fish, and serve.
FLOUNDER À LA FRANÇAISE
Cover a flounder with white wine, sprinkle with salt and pepper,
add a bunch of parsley, a few chives, a bay-leaf, and a little
chopped onion. Boil for ten minutes. Take up the fish carefully,
rub the sauce through a sieve, thicken with a tablespoonful of
flour rubbed smooth with half a cupful of butter, bring to the boil,
pour over the fish, and serve.
FLOUNDER À LA JANIN
Fill a flounder with seasoned crumbs mixed with chopped mushrooms,
shallots, and parsley. Put on a buttered baking-dish, season with
salt and pepper, dot with butter, and pour over half a cupful each
of Sherry and oyster liquor. Bake until done, basting as required.
Take up the fish, add a cupful of stock to the sauce, and thicken
with browned flour. Add two tablespoonfuls of butter and a little
lemon-juice. Strain over the fish and garnish with parboiled oysters.
[Page 142]
FLOUNDER À LA PROVENÇALE
Clean two flounders and let stand for four hours in a marinade
of olive-oil and lemon-juice, seasoned with salt, pepper, onion,
parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish
with the seasoning, a teaspoonful of butter and one cupful each of
stock and white wine. Bake for half an hour, basting as needed.
Drain, strain, and skim the sauce, thicken with butter and flour,
take from the fire, add the yolks of four eggs well beaten and
lemon-juice to taste. Season with red pepper and minced parsley,
pour over the fish, and serve.
BREADED TURBANS OF FLOUNDER
Fillet three flounders, season with salt and pepper, dip into melted
butter, roll up and fasten with a toothpick. Dip into egg and crumbs
and fry in deep fat. Serve with Tartar Sauce.
TURBANS OF FLOUNDER WITH ANCHOVIES
Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls
of butter, half a cupful of stock, a tablespoonful of lemon-juice,
and salt and pepper to season. Pound to a paste, and add the yolks
of two raw eggs. Prepare the fillets of flounder according to
[Page 143]
directions given in the preceding recipe. Spread with the forcemeat,
roll up, and pin with toothpicks. Roll in melted butter, then in
flour, and bake in a hot oven for twenty minutes.
TURBANS OF FLOUNDER WITH OYSTERS
Prepare according to directions given above, stuffing with chopped
oysters and seasoned crumbs.
FRICASSÉE OF FLOUNDER
Clean the flounders, cut into convenient pieces, season with salt,
dredge with flour, and fry in boiling fat. Chop a dozen oysters, and
put into a saucepan with their liquor, one cupful of white wine, a
tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg
to season. Bring to the boil, pour over the fish, and serve.
FRIED FLOUNDER
Prepare the fish according to directions given in the preceding
recipe. Sprinkle with salt and pepper, dip into milk, then into
flour, and sauté in pork fat. Or, dip in beaten egg
[Page 144]
and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.
FRIED FILLETS OF FLOUNDER
Prepare the fillets according to directions given in the preceding
recipe. Keep in a cold place for half an hour, fry in deep fat,
and serve with Tartar Sauce.
FILLETS OF FLOUNDER AU GRATIN
Cook together three tablespoonfuls of butter, one tablespoonful
of flour, a slice of onion, and a bay-leaf. Add two cupfuls of
chicken stock and cook until thick, stirring constantly. Strain,
and add a tablespoonful of lemon-juice. Dip the fillets of fish
into melted butter, season with salt and pepper, cover with sauce
and bread-crumbs. Bake for twenty minutes in a very hot oven.
FILLETS OF FLOUNDER À LA LYONS
Bone the fish and cut into fillets. Wash in cold salted water and
wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot
drippings. Serve with melted butter, lemon-juice, and minced parsley,
or Tomato Sauce, or a sauce made as follows: Cook together one
tablespoonful each of butter and flour and thicken with it a cupful
[Page 145]
of cream or milk. Add a tablespoonful each of lemon-juice chopped
pickles, and capers, a teaspoonful each of minced parsley and mustard,
and the mashed yolk of a hard-boiled egg. Beat thoroughly together
and serve either hot or cold.
FILLETS OF FLOUNDER À LA NORMANDY
Prepare the fillets according to directions previously given, and
season with pepper and salt. Fry a small chopped onion in butter
and add two chopped hard-boiled eggs, and one tablespoonful of
minced parsley. Season with pepper and salt, add a tablespoonful
of butter, and cook to a smooth paste. Spread the fillets with
this paste, put a parboiled mussel on each one, roll and tie with
a string. Add to the mussel liquor one cupful of cream and simmer
the fillets in it for six minutes. Take out and cut the strings.
Thicken the sauce with the yolks of two eggs beaten with four
tablespoonfuls of cream, add a teaspoonful of butter and a few
drops of lemon-juice. Add a few parboiled mussels to the sauce,
reheat, pour over the fish, and serve.
STUFFED FILLETS OF FLOUNDER--I
Prepare the fillets according to directions
[Page 146]
previously given, season with salt and pepper, and dredge with
flour. Put half of the fillets into a buttered baking-dish. Chop
together a button onion, a small bunch of parsley, half a stalk
of celery and half a can of mushrooms. Mix two tablespoonfuls of
butter with one teaspoonful of flour, and add to the chopped mixture
with the yolks of two raw eggs. Season with salt, red and black
pepper, and mix thoroughly. Spread the fillets in the pan with this
stuffing and lay the other fillets on top. Cover with buttered paper
and cook for twelve minutes. Serve with the remaining mushrooms
heated and sprinkle with lemon-juice.
STUFFED FILLETS OF FLOUNDER--II
Prepare the fillets according to directions previously given. Put
each two together, with mashed potato beaten light with egg between.
Cover with crumbs, dip in egg and crumbs, and fry in deep fat.
Serve with Tartar Sauce.
FILLETS OF FLOUNDER WITH GREEN PEAS
Prepare the fillets according to directions previously given, dip
into melted butter, and season with salt, pepper, and lemon-juice.
Skewer into shape with toothpicks and arrange
[Page 147]
in a baking-dish. Half cover with stock made from the fish trimmings
and bake for ten minutes. Arrange in a circle on a platter, and
fill the centre with green peas seasoned with salt, pepper, and
butter. Strain the stock, thicken with butter and flour cooked
together, and serve separately as a sauce.
STEAMED FILLETS OF FLOUNDER
Prepare the fillets according to directions previously given, and
spread with chopped pickles, olives, capers, parsley, and onions.
Roll up, fasten with toothpicks, and steam or bake, basting with
stock, or dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.
STUFFED FILLETS OF FLOUNDER À LA DELMONICO
Prepare the fillets according to directions previously given. Cover
with half a cupful of white wine, one cupful of fish stock made
from the bones, and salt and paprika to season. Simmer for twenty
minutes. Cook together one tablespoonful each of butter and flour,
add half a cupful of stock and cook until very thick, stirring
constantly. Add half a cupful each of shrimps and oysters chopped
fine, a teaspoonful of Worcestershire sauce, the yolk of an egg,
and two drops of tabasco sauce. Dip the fillets in this mixture
[Page 148]
and cool. When cold dip in crumbs, then in egg, then in crumbs, and
fry in deep fat.
ROLLED FILLETS OF FLOUNDER
Prepare the fillets as directed and spread with anchovies, lobster,
shrimps, or sardines, mashed to a paste with butter. Roll up, fasten
with toothpicks, and bake, fry, sauté, or stew, as preferred.
BROILED FILLETS OF FLOUNDER À LA BRIGHTON
Season the fillets with salt, pepper, and oil. Broil carefully and
put on slices of buttered toast. Surround with parboiled oysters
and pour over a sauce made of water and the oyster liquor, thickened
with butter and flour cooked together, and seasoned with anchovy
paste.
FILLETS OF FLOUNDER À LA DIEP-POISE
Prepare the fillets as directed, seasoning with salt and pepper,
brown in melted butter, and cool. Sprinkle with crumbs, dip in
eggs beaten with an equal quantity of melted butter, roll in fresh
crumbs and broil, basting with oil. Serve with melted butter, minced
parsley, and lemon-juice.
[Page 149]
FLOUNDER PIE À LA NORMANDY
Chop fine two carrots and two onions, two sprigs of parsley, a
stalk of celery and a bit of bay-leaf. Fry in butter, seasoning
with salt and pepper, and powdered mace. Add two cupfuls of boiled
milk and cook slowly for twenty-five minutes. Press through a sieve,
add two cupfuls of cream, and reheat. Add the fillets of a two-pound
flounder, the mussels taken from a quart of mussel shells, a quart
of oysters, parboiled in their liquor, and drained, and half a
pound of cleaned fresh mushrooms. Cook for two minutes. Thicken
with the yolks of two eggs beaten with one tablespoonful of butter
and two of cream. Fill a baking-dish lined with pastry, cover with
crust, and bake.
BROILED FLOUNDER À LA CHIVRY
Cut the flounder into fillets as previously directed. Soak for
an hour in a marinade of oil and lemon-juice, seasoned with salt,
pepper, onion, and parsley. Dip in crumbs and broil, basting with
oil. Serve with quartered lemon.
FLOUNDER WITH WHITE WINE SAUCE
Put the prepared fish into a baking-dish
[Page 150]
with two tablespoonfuls of butter, two cupfuls of white wine, and
salt and pepper to season. Cover and cook for twenty minutes, adding
more water if necessary. Drain the fish, thicken the gravy with a
tablespoonful of flour cooked in butter, bring to the boil, add
the juice of a lemon and two tablespoonfuls of butter, pour over
the fish, and serve.
FLOUNDER AU GRATIN
Fry in butter chopped parsley, shallot, and button mushrooms. Season
with salt and pepper and spread on the bottom of a baking-dish. Lay
on them a trimmed flounder, cover with crumbs, dot with butter,
moisten with white wine, and cook carefully. Serve in the same
dish.
[Page 151]
TWENTY-SEVEN WAYS TO COOK FROG LEGS
FRIED FROG LEGS--I
Beat the yolk of an egg with a cupful of milk and add flour enough
to make a smooth batter. Dip into the batter frog legs which have
been marinated in oil and vinegar, and fry in deep fat.
FRIED FROG LEGS--II
Clean, season with salt and pepper, dip in egg and crumbs, and fry
in deep fat. Serve with Tartar Sauce.
FRIED FROG LEGS--III
Parboil for three minutes, drain, wipe dry, dip in crumbs, then
in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve
with a border of green peas, or with Cream Sauce.
FRIED FROG LEGS--IV
Parboil for five minutes, blanch in cold
[Page 152]
water, drain, and wipe dry. Season with salt and pepper, dredge
with flour, and sauté in butter. Serve with a garnish of fried
parsley.
FRIED FROG LEGS--V
Soak the prepared legs in milk for fifteen minutes. Dip in seasoned
flour without wiping and fry in deep fat.
FRIED FROG LEGS--VI
Parboil for five minutes in salted and acidulated water. Drain,
dip into beaten egg, then in corn-meal, and fry golden-brown in
salt pork fat.
FROG LEGS SAUTÉ
Put a tablespoonful of butter into a saucepan, and when it bubbles
put in the frog legs with a sprig of parsley, and salt and pepper
to season. Fry brown, and garnish with slices of lemon.
SOUTHERN FRIED FROG LEGS
Parboil the legs for three minutes in salted water. Beat together
one egg and half a cupful of milk. Season the legs with salt and
pepper, dip into the milk, then into cracker crumbs rolled fine,
and fry in deep fat.
[Page 153]
FRIED FROG LEGS À L'ANGLAISE
Season the frog legs with salt and pepper and soak for an hour
in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs,
and fry in deep fat. Serve with Tomato Sauce.
FRIED FROG LEGS À LA FRANÇAISE
Marinate for an hour in vinegar with salt, pepper, parsley, chopped
onion, bay-leaves, and thyme. Drain, roll in flour, and sauté in
hot fat. Garnish with lemon and parsley.
BROILED FROG LEGS
Soak the legs for half an hour in a marinade of oil and lemon-juice,
seasoned with salt and pepper. Broil on a double-broiler, and serve
with Maître d'Hôtel Sauce.
BAKED FROG LEGS
Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle
with chopped mushrooms and crumbs, and lay the frog legs on them.
Season with salt and pepper and sweet herbs. Sprinkle with crumbs,
squeeze over the juice of a lemon, and pour in a cupful of Brown
Sauce. Cover and bake for half an hour in a moderate oven.
[Page 154]
FRICASSÉE OF FROG LEGS--I
Simmer the prepared legs in milk until tender. Drain and put in
a platter. Spread with butter and keep warm. Cook together one
tablespoonful of flour and two of butter, add the milk in which
the legs were cooked and enough more to make a pint. Cook until
thick, stirring constantly. Season with salt, paprika, and minced
parsley, take from the fire, and add two eggs well beaten with
the juice of half a lemon. Bring to the boil, pour over the frog
legs, and serve.
FRICASSÉE OF FROG LEGS--II
Prepare and skin the legs and boil until tender in veal stock to
cover, with pepper and salt to season, a bunch of sweet herbs,
and a bit of lemon-peel. Add a small slice of onion and cook until
the legs are tender. Strain the liquid, thicken it with butter
and flour and a little cream cooked together. Add the frog legs
and a few canned mushrooms cut fine. Bring to the boil and serve.
FRICASSÉE OF FROG LEGS--III
Brown a dozen frog legs in butter with half a teaspoonful of chopped
onions. Add one half cupful of water and one half cupful of Sherry.
Cover and cook for twenty minutes. Beat the yolks of four eggs with
[Page 155]
two tablespoonfuls of cream, add a little of the hot liquid, pour
into the pan, and bring to the boil. Skim out the frog legs, put on
a platter, and strain the sauce over them.
BROWN FRICASSÉE OF FROG LEGS
Melt one tablespoonful of butter and brown in it two tablespoonfuls
of flour. Add sufficient brown stock to make the required quantity
of sauce and cook until thick, stirring constantly. Season with
salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy
paste, and a pinch of allspice. Dip the frog legs in flour and fry
brown. Arrange on a platter, cover with broiled mushrooms, pour
the sauce over, and serve.
STEWED FROG LEGS--I