2 Servings
6 lg edible frogs, skinned, whole
1 c finely pork, chopped
1/2 head garlic, chopped fine
1/4 vinegar
1 heaping teaspoon brown sugar
1 salt and pepper, to Taste
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of
well cleaned frogs. Rub with seasoning and hang in the sun to dry.
Fry in deep, hot fat until frogs are a golden brown.
|
