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Frog Legs Forestiere

Six pairs of Frog Legs
1 quart chicken, pheasant or turkey stock
1 onion
2 celery stalks
12 baby carrots
3 cloves mashed garlic
salt
1 sp. sgar
pepper
1/2 can Stewed tomatos

Directions
Wash frog legs thoroughly. Pit in oven proof serving dish. Add stock and tomatos. Thin slice 1 onion and chop celery into small pieces. Add to pot with water to cover.

Bake at low simmer untill tender. Check salt - sugar balance. Let sit for two hours. Warm and serve

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