Recipes > Soup > Broth > Frog Broth

Frog Broth


  • 2 dozen of frogs
  • 1 carrot sliced
  • 1 stalk of celery, chopped
  • 1 leek, chopped
  • salt
  • butter


Skin and put the hind-legs of the frogs in cold water for an hour; drain and put them in a saucepan, and set it on a slow fire; stir now and then till they are turning yellow, then take them off and chop the flesh rather fine; put back in the pan with the carrot, celery, leek, a little salt, and cover the whole with water. Simmer for about two hours; mash the whole through a colander, add butter which you stir and mix in, and it is ready for use.

This broth, taken warm before retiring, is excellent for persons having a cough or cold.

It is also excellent for consumptive persons, and is only second to snail-broth.


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Hand-Book of Practical Cookery (1884).

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