How to Cook Fish

by Myrtle Reed

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.

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.