Use only the hind-quarters of the frogs. After washing them in warm water, soak well; then put them into cold vinegar with alittlesalt, and let them remain one or two hours, after which throw them into scalding water, and remove the skin without tearing the flesh. Wipe them dry, dust flour on them and fry in butter or sweet oil, with plenty of chopped parsley. When brown, dust pepper and alittlesalt over them, and garnish with crisped parsley. Stewed frogs are seasoned with butter, wine, beaten eggs and parsley chopped fine.