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Classic
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page 32
boil. (If preferred, open and clean the chitterlings or intestines also--some
use them.) Let this boil gently for four hours; keep the liver to fry. While the
undershell is boiling, wash the top-shell neatly, cut all the meat out, cover it
up and set it by. Parboil the fins, clean them perfectly; take off the black
skin and throw them into water. Now cut the flesh removed from both shells into
small pieces; cut the fins up; sprinkle with salt, cover and set them by. When
the pot containing the shells, etc., has boiled four hours, take out the bacon,
scrape the shell, clean and strain the liquor, pour back in the pot about one
quart, and put the rest by for the soup (Turtle Soup No. 2). Pick out the nice
pieces strained out, and put with the fins in the gravy. Add to the meat one
bottle of wine, one gill mushroom catsup, one gill of lemon pickle, cloves,
nutmeg, salt, pepper, and one pound fresh butter rolled in flour. Stew together;
take out the herbs, thicken with flour and put in the shell to bake with a puff
paste around it. Trim with eggs.
"GRENOUILLES FRITES," OR FRIED FROGS
Use only the hind-quarters of the frogs. After washing them in warm water, soak
well; then put them into cold vinegar with a little salt, and let them remain
one or two hours, after which throw them into scalding water, and remove the
skin without tearing the flesh. Wipe them dry, dust flour on them and fry in
butter or sweet oil, with plenty of chopped parsley. When brown, dust pepper and
a little salt over them, and garnish with crisped parsley. Stewed frogs are
seasoned with butter, wine, beaten eggs and parsley chopped fine.
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