Name: Frogs Stewed
Cuisine: American
Ingredients: 3 minutes; 1 stewpan two ounces of butter; 1 tablespoonful of sifted flour and stir it into them; 1 sprig of parsley; 1 pinch of powdered summer savory; 1 bay leaf; 3 slices of onion; 1 cup of hot water and one of cream; 2 eggs; 10 to a cream; 1 suitable dish

Original Recipe

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 burning; 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, well beaten to a cream; put the legs in a suitable dish, pour over the gravy and serve.

skillet

Stewpan

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1

Wash and skin the quarters, parboil them about three minutes, drain them.
2

Now put into a stewpan two ounces of butter.
3

When it is melted, lay in the frogs, and fry about two minutes, stirring them to prevent burning; 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.
4

Boil gently until done; remove the legs, strain and mix into the gravy the yolks of two eggs, well beaten to a cream; put the legs in a suitable dish, pour over the gravy and serve.

Frogs Stewed

Original Recipe

Ingredients

Required Gear

Instructions