Recipe: Frog on Toast, 1902
The hindquarters or saddle of the frog is used for food. After dressing, let it lie in cold water until wanted. When ready to cook, first roll in flour, then dip in beaten egg, then in rolled crackers and fry six or eight minutes in hot lard. Cut large square slices of buttered toast across diagonally, arrange them down the middle of a large dish with a saddle on each piece, and decorate each side of the dish with sliced lemons and parsley.