Fried Frogs

Ingredients

• a cup of milk
• two beaten eggs in half a cup of milk
• 17 broil
• two eggs
• lemon juice
• pepper
• salt

Directions

1. Scald the hind quarters in boiling water, rub them

2. with lemon juice and boil for three minutes ; wipe them,

3. dip them first in cracker dust, then in a mixture of two

4. beaten eggs in half a cup of milk, seasoned with pepper

5. and salt ; then again in cracker crumbs. When they

6. are well covered with crumbs, fry in a mixture of hot

7. lard and butter.

8. TR ASK'S SEI.ECT SHORE MACKEREI..

9. Take a mackerel, put it in soak over night in a pan of water, skin side up ; take it out and wipe it dr}^ with a towel, then fry it in butter, and serve hot. If preferred

10. FISH AND OYSTERS. 17

11. broil it, and put on hot butter; or if preferred it can be

12. boiled in a pan of water, and then served with drawn

13. CODFISH AXI> C'REA:*!.

14. Freshen the codfish to taste ; turn off the water ; add

15. milk and butter, and a small quantity of thickening;

16. stir well ; break in two eggs, and serve wlien cooked.

17. < OWFISII BATil.S.

18. Boil and mash potatoes, and keej) Avarm for mixing with the codfish ; freshen the codfish, taking care not to freshen too much ; add to the codfish double amount of potatoes ; put in pork fat for seasoning, and milk enough to soften ; roll into balls, and fiy in hot pork fat until entirely brown.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.