Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

or lard, dip a brush in it and grease slightly both sides of the fish; place on or inside of the gridiron, the bars of which must also be greased; set on, or before, or under a pretty sharp fire; broil both sides; dish the fish, the skin under; spread butter on it; also parsley chopped fine, and serve. Lemon-juice may be added if liked, or a few drops of vinegar. When broiled and dished, spread a _maître d'hôtel_ on it, and serve. _Another way._--When soaked and wiped dry, dip in melted butter, again in beaten eggs, and roll in bread-crumbs. Broil and serve with parsley and lemon-juice, or with a _maître d'hôtel_. FROGS. The hind-legs of frogs only are used as food; formerly they were eaten by the French only, but now, frog-eating has become general, and the Americans are not behind any others in relishing that kind of food. _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