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Cooking Green frogs


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Cooking green frogs. It's good for people with lung pain in the phisis. You can find green frogs in lakes with fish, but the big and black frogs are poisonous. Cut them into two, skin it, soak it in clean water, then wipe it with a clean cloth, add vinegar, salt and flour and fry it like fish. Add some black pepper with a bit of water, put the frog into a flat plate with butter and black pepper; put it on the fire and keep cooking it until the butter becomes white. If the patient doesn't like it, cut the meat from the bones, and once it's cooked, serve it in a flat plate or in pate like the crab, or serve it in carnation or black sauce like the carp.

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