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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This recipe is from The Country Housewife and Lady's Director ,published in 1736 !! It was reprinted in the Castle Howard Cookbook Ingredients:
10 large frogs |
veal stock |
peppercorns |
sweet herbs |
lemon peel |
butter |
cream |
pickled mushrooms |
Directions:
1. Take large Frogsand cut off the hinder Legs
2. Remove the Feet
3. Boil them in a little Veal-Broth ,with whole Pepper and a little Salt
4. Add some sweet Herb,and some Lemon-Peel till the flesh is a little tender
5. Then strain off the Liquor and thicken it with Butter and Cream
6. Then serve them hot with the Cream ,and some Mushrooms pickled.
7. Toss'd up with the sauce ,they make a very good Dish
8. Their bones are of a very fine Texture ,are better to be eaten than Song Birds
9. But we have in many Places an Aversion to them
10. And to the Mushroom
11. Not in France at the abode of Monsieur Ganeau
12. NOTE : English people still have an aversion to frogs' legs and they are still a delicacy in France and many parts of South East Asia .I've eaten them in Indonesia ,fresh from the rice paddies !
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