Stewed Frogs’ Legs

Melt half an ounce of butter in a saucepan on the fire, and in it brown one
chopped onion, about one ounce of raw ham cut into dice, half a green pepper pod
cut small, half a tablespoonful of salt, and one teaspoonful of pepper; moisten with
one quart of white broth or consomme; add a tablespoonful of rice, six sliced gumbos
and one sliced tomato, and cook thoroughly for about twenty minutes. Add a
quarter of prepared frogs’ legs five minutes before serving. Turn out on a dish and
serve. If desired, one green pepper and two tomatoes may be substituted in place of
the gumbo.