1950 saw the arrival of the definitive book on raising frogs for the culinary table. 'Frog Raising for Pleasure and Profit' by Dr. Albert Broel became the most comprehensive manual on frog farming and related recipes. In this bizarre but compelling book he describes in loving detail how his company The American Frog Canning Company of New Orleans became the largest breeders, packers and shippers of the Giant Bullfrog, in the world.
 

Amongst photographs of happy American housewives receiving giant frogs over the butchers counter, Broel lists such mouthwatering dishes as... Giant Bullfrog luncheon with tomatoes Minced Giant Bullfrog savory sandwiches Stuffed Egg with Giant Bullfrog Baked Apples stuffed with (you guessed it) Giant Bullfrog.

Let's hear it for the German anti-frog eating movement "Lasst den Froschen ihre schenkel!" Let the frogs keep their legs!!
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