=Curry of Frogs’ Legs.=--This is an excellent dish. Wash one pound of frogs’ legs in cold water; brown one-fourth of an onion in oil or butter; add a teaspoonful of curry and a pint of hot water; pour this in a saucepan, and add the frogs; simmer an hour and a half, and drain. Mix a teaspoonful each of rice-flour and curry to a paste, with the broth; add salt to taste, and half a pint of milk. Place on the range, and when hot add the frogs. Blanch two dozen sweet almonds; rub off the skins, split them, and toss them about in hot butter; season with pepper and salt; when done squeeze a little lemon-juice over them, and send to table on separate dish with the curry.
=Broiled Weakfish.=--When freshly caught, this is an excellent fish and well flavored; but it loses its flavor when kept on ice more than a day, and the flesh becomes soft and spongy. In color the weakfish is of a bluish-gray, with faint speckled back and sides, belly white, the fins yellow. It is in season from May to October, and is best-flavored in the latest two months of that time. Select a medium-sized fish for broiling; see that the flesh is firm, the eyes bright, and the gills a bright red, and free from a soft, flabby appearance. Place the well-cleaned whole fish on the table or fish-board, back towards you; make an incision close to the head, down to the bone; hold the head firmly with the left hand, and cut the fish in two lengthwise, keeping the knife close to the bone the whole length of the fish; remove the bone. (The bone and head may be boiled a few hours, seasoned, and the broth used in fast-day soups.) Cut each piece of fish in two, crosswise; rub on a little sweet oil or melted butter; broil the outer side first, then the inner side, and serve with this side upwards on the hot dish; pour over the fish well-made drawn butter (which see).
=Baked Whitefish, Bordeaux Sauce.=--Clean and stuff the fish. Put it in a baking-pan, and add a liberal quantity of butter, previously rolled in flour, to the fish. Put in the pan half a pint of claret, and bake for an hour. Remove the fish, and strain the gravy; add to the latter a gill more of claret, a teaspoonful of brown flour, and a pinch of cayenne, and serve with the fish.