First after skinning, soak them an hour in cold water to which vinegar has been added, or put them for two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook as below:
To grill: Prepare three tablespoonfuls melte4 butter, one-half teaspoonful salt, and a pinch or two of pepper, into which dip the frog legs, then roll in fresh bread crumbs, and broil for three, minuses on each side.
All turtles (aquatic) and most tortoises (land) are good to eat, the common snapper being far better than he looks. Kill by cutting throat or (readier) by shooting the head off. This does not kill the brute immediately, of course, but it suffices. The common way of killing by dropping a turtle into boiling water I do not like. Let the animal bleed. Then drop into a pot of boiling water for a few seconds. After scalding, the outer scales of shell, as well as the skin, are easily removed. Turn turtle on its back, cut down middle of under shell from end to end, and then across. Throw away entrails, head, and claws. Salt and pepper it inside and out. Boil a short time in the shell. Remove when the meat .has cooked free from the shell. Cut up the latter and boil slowly for three hours with some chopped onion. If a stew is preferred, add some salt pork cut into dice, and vegetables. (See page 59).
These are the "craw-feesh!" of our streets. Tear off extreme end of tail, bringing the entrail with it. Boil whole in salted water till the crayfish turns red. Peel and eat as a lobster, dipping each crayfish at a time into a saucer of vinegar, pepper, and salt.