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Cape Cod Recipes
Old and New
Frogs
 This
was a letter written from my
Great Grandfather to his son, Neddie.
Dear
Neddie,
I hope
you will not be
a sailor. At best it is a miserable life to follow, full of hardships
and trials, to say nothing about being away from home, and friends for
long years at a time, you must learn all you can at school, so by the
time you are twenty years old, I hope you will have a much better
education than I did at that age. By and by when you are a man and go
out into the world you will see the need of it. This is the way I found
it.
Father
to read more click here
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Crispy
Frog Legs
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2 to 2 1/2 pounds small frog legs
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1/3 cup lemon juice
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crushed ice
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1/3 cup milk
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2 eggs -- separated
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2 teaspoons vegetable oil
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salt and pepper
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2 cups all-purpose flour
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vegetable oil for deep frying
Wash
frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice,
and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl,
whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites
until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs
with salt and pepper; dip each in milk-egg mixture, then dredge in
flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry
frog
legs until golden brown. When you remove the frog legs transfer to
paper towel |
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