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Broiled Frogs' Legs

Prepare eighteen frogs as follows: Lay the frogs on their backs. Make a long incision from the neck along the side of the belly; make another at right angles across the middle of the belly, dissect cut the entrails and cut away the head, leaving only the back and legs. Skin the frogs and chop off their feet, wash them thoroughly and blanch in scalding salted water. Then lay the hindquarters on a dish and pour over two tablespoonfuls of sweet oil, seasoning with salt and pepper and a little lemon juice. Roll the frogs around several times in this seasoning, place on a broiler and broil for four minutes on each side. Take them off, arrange on a hot dish and serve with a gill of maitre d'hotel sauce poured over.