Fried.—Skin well, and throw into boiling water with a little salt, for five minutes, the hind-legs only; take out and throw them in cold water to cool, and drain. Have hot fat in a pan on the fire (see Directions for Frying); lay the frogs in, and serve when done with fried parsley around.
Stewed.—Skin, boil five minutes, throw in cold water, and drain as above. Put in a stewpan two ounces of butter (for two dozen frogs); set it on the fire, and when melted, lay the legs in, fry two minutes, tossing now and then; then sprinkle on them a teaspoonful of flour, stir with a wooden spoon, add two sprigs of parsley, one of thyme, a bay-leaf, two cloves, one of garlic, salt, white pepper, and half a pint of white wine; boil gently till done, dish the legs, reduce the sauce on the fire, strain it, mix in it two yolks of eggs, pour on the legs, and serve them.
LOBSTER.
Never buy a dead lobster.
Large lobsters are not as good as small ones. From about one to two pounds and a half in weight are the best. The heavier the better.
Lobsters are better at some seasons of the year than at others. They are inferior when full of eggs.
It is from mere prejudice that the liver (also called tomalley) is eschewed. This prejudice may come from its turning green on boiling the lobster.
Use every thing but the stomach and the black of bluish vein running along its back and tail.
Boil your lobsters yourself; because, if you buy them already boiled, you do not know if they were alive when put in the kettle.