(Recipe #3, page 148)
Place the frog legs in a container with water, vinegar, and salt; wash and scour them thoroughly with a brush. Then melt a stick of butter, place the frog legs into the melted butter with some salt, and stew them tightly covered until almost done. Then dust them with a bit of flour, add strong bouillon, mace, and a few lemon slices, cook until the frog legs are completely tender, and thicken the sauce by stirring in egg yolks.
When served, the ragout can also be surrounded with meat or white-bread dumplings boiled in bouillon or salted water.
Note: The frogs are killed by hitting them sharply on the head with a hammer; then the legs are cut off.
Translated by David Green.
Cookbook for Germans in America 