_Frogs,_ in a brown _Fricassee._ From the same.

Prepare the Frogs as before, and flour them well; then put them into a Pan
of hot Lard, and fry them brown. Then take them and drain them from the
Liquor they were fry'd in, and make a Sauce for them of good Gravey, some
Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an
Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt.
Toss up these, thick with Butter, and pour the Sauce over them, putting
first a little Claret to it, and some Lemon-Juice. Garnish with broiled
Mushroom-Flaps, and Lemon sliced.



_Snails,_ to be dressed with white Sauce. From the same.

Take the large _German_ Snail, early in the Morning; put them, shells and
all, into Salt and Water, for a few Hours, till they purge themselves: then
put them into fresh Salt and Water, for a few Hours more, and repeat that a
third time, then give them a gentle boil in Water and. Salt, in their
Shells, and you may then pick them out, with a Pin, as you do Perwinkles,
Then stew them in Veal-Broth, with some Cloves, a little Sack, some Mace,
and a little Salt. Stew these a little while, and then pour over them this
Sauce thicken'd with Cream and Butter, and grate some Nutmeg upon the
Sauce, and serve them hot.



_Snails,_ to be drest with brown Sauce. From the same.