Frogs & Frog Legs

I can't say whether or not I'll ever eat frogs legs but I'm told by those who have that they are delicious. So, in honor of those who enjoy and who's characters enjoy here are some tidbits for cooking frogs.

FROGS.
Skin them as soon as possible. The hind legs are usually the only part used, although the back is good eating. Fry or broil the same as chickens—or fricassee them.
Source: Mrs. Owens Cook Book & Useful Household Information ©1884

FROG'S LEGS.
Both the bull frog and the green marsh frog are edible, but the latter is considered the more tender and delicate. The former has been introduced into France and is valued highly. In Germany all the muscular parts of the frog are used for food, but in France and America epicures are satisfied with the hind quarters. In Canada and some parts of the middle states, frogs are kept and fattened in preserves or farms adapted to this purpose, and the supply for the city markets comes chiefly from these sources.
Frog's legs are in season in some places the entire year, but they are at their best from June to October. They are of a gelatinous nature, and while not especially nourishing for a hard worker, they are easily digested by the invalid. It seems to be the proper thing to learn to like them, and since Americans have become accustomed to them as an article of food, the number consumed here is far in advance of that in other countries.
In the large city markets they may be found skinned and ready for cooking, but if you depend upon other sources for your supply, you may have to prepare them. This is all that is needed. With a very sharp knife cut through the outer skin downwards, and then turn the skin back and off as you would remove a glove, then cut off the skin and the toes. Rinse in cold water, drain and wipe dry.
Frog's Legs, Fried.
Leave them for three minutes in boiling water containing salt and lemon juice. Drain, wipe dry, dip in fritter batter and fry in deep fat.
Or, dip in beaten egg with milk, or in milk alone, and then in fine cracker or bread crumbs, wipe off the end of the bone, put them in a basket and fry until brown. Drain and decorate the bone with paper ruffles if you care to take the time for such work. Arrange them one overlapping the other around a mound of green peas.
Frog's Legs, Stewed.
Scald them, then put into fresh hot water to cover, with salt, pepper, parsley, bayleaf, lemon juice, and a little onion and carrot cooked in butter without coloring. Stew until tender, and the water reduced onehalf. Remove the legs, strain the liquor, heat again and add an equal amount of cream and a few mushrooms, cook two minutes longer, then pour it over the legs.
Frog's Legs a Ia Poulette.
Wash one dozen frog's legs and season with salt and pepper. Put them in a stew pan with two tablespoonfuls butter and cook very slowly for ten minutes, then add half a cup of water and one tablespoonful lemon juice, cover and simmer until tender. Remove the legs to a hot dish, add half a cup of cream to the liquor left in the pan, and when boiling, stir in quickly the yolks of two raw eggs slightly beaten, remove at once, continue stirring until thickened, then turn it over the legs. Serve on toast and garnish with crisp bacon.
Frog's Legs a la Creole.
Wash, drain, and season six pairs of legs, put them in a shallow dish, add juice of one lemon, and after an hour, put two ounces of butter in a stew pan, and one minced onion, one minced green pepper, and cook five minutes. Then put in the legs, cover closely and cook ten minutes. Add four ripe tomatoes, skinned and sliced, half a cup of mushrooms, cover again and cook until tender. Turn into a hot dish and garnish with toast points.
Source: Everyday Housekeeping ©1896