A FROG FARM.

New Zealand Graphic, Volume XV, Issue XXI, 23 November 1895, Page 633

A FROG FARM.

San Francisco has a genuine frog farm on one of its principal streets, where the frogof commerce is raised for the markets and the select customers of the proprietor. It is rather a small affair in a back yard, just above Powell-street, but it has produced many frogs for local palates, and for the size is no inconsiderable source of income to its owner. The frogs are kept in wire screen inclosures, and there are now about 150 or 200 of them on hand in variousstages of development, from one inch up to three inches in length. They are plentifully supplied with water, but are fed nothing, and although delicate few die on account of their artificial surroundings. They live almost entirely on the flies and bugs they catch in their cages. This is the only institution of the kind in this city. There is one over near Shell Mound, and these two ‘ farms,’ with the catch throughout the State, supply the local market with the many dozens of frogs that are annually consumed here. The frog is that for sale is not really the genuine edible frog of Europe. That frog is a bright green, spotted with black, and with three bold yellow stripes along its back. This frog is more like in colour the shad frog of England, so called on account of making its appearance about the time the shad comes to the shore. The local frog is probably the true specimen of what the English call the pickerel frog of America, so called on account of its being used as bait for catching that fish.

Frogs’ legs can be obtained at almost every first-class restaurant and in every leading hotel. Thev have long since ceased to be a rarity or a novel dish, and one can order them with the same sane/ froid he would a beefsteak. They are prepared in many ways by different chefs and to suit the whims of the customer, but the general plan is to broil them, either in a broiler or in hot grease, ala donghnut. The latter process is probably the best way to preserve the natural flavour, which is a combination of smelt and breast of young chicken. All the other processes, more complicated, partially or wholly destroy the flavour, owing to the use of French sauces and high seasoning.

For regular broiled frog you should select eighteen fine fresh frogs’ legs, pare off the feet neatly, and lay the frogs on a dish. Season with salt and pepper and the juice of a lemon. Roll them around in this seasoning and broil four minutes on each side. Take off and dress on a hot dish with a gill of maitre d'hotel butter, which is a combination of fresh butter, parsley, nutmeg and lemon juice. Frogs a la Poulette are made by putting eighteen pieces of fine frogs in a sautoire with two ounces of butter, seasoned with salt and pepper and a half-glass of white wine. This is stewed briskly for five minutes and then a pint of Hollandaise sauce, two teaspooufuls of finely-chopped parsley and a little lemon juice are added and the whole served hot. Spanish frogs are prepared in almost the same way, except that in place of the Hollandaise sauce one-half a green pepper and two freshly-peeled tomatoes all cut up are added and cooked ten minutes. Fried frogs are marinaded in a dressing of sweet oil and vinegar, seasoned, and fried in hot grease, a la doughnuts, and served with parsley greens. These are but a few of the many ways of cooking frogs’ legs. Like terrapin, they can be prepared in almost any manner, according to the skill of the chef, and owing to their delicate flavour will always continue to l>e a dainty morsel for the palate.