| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| leg hung up in a cool airy place for four or five days at least; in temperate weather, a week; in cold weather, ten days | — | — | Frog legs, raw | Finfish and Shellfish Products | MUTTON (No. 23) | |
| leg cut off | 1.0 | — | — | Frog legs, raw | Finfish and Shellfish Products | Pigeons aux Poires |
| leg dressed in the housewife’s method | — | — | Frog legs, raw | Finfish and Shellfish Products | 321. Shoulder of Mutton, Pr... | |
| leg boiled very white | — | — | Frog legs, raw | Finfish and Shellfish Products | Boiled Leg and Fried Loin o... |