Hangleton and Knoll councillor remembered at community fun day (From The Argus)

How To Cook Reptiles
Fried Frogs

Frogs are considered a delicacy by those who have cultivated a taste for them. If not already prepared for cooking, remove the skin from the hind legs, which is the only part used. Dip in crumbs, seasoned with salt and pepper, then in egg, and again in crumbs. Wipe the bone at the end; put in a basket, and fry one minute in smoking hot fat. Drain, and serve in a circle, around a centre of green peas. Some parboil them three minutes in boiling salted water and a little lemon juice, before frying.

Frogs' legs may also be broiled, or they may be made into a white or brown fricassee, seasoned with mushrooms or tomato catchup.
Terrapin

This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used 1 New England. Terrapin may be kept alive through the winter by putting them in a barrel, where they will not freeze, and feeding them occasionally with vegetable parings. Before cooking, soak them in strong salt water. Put them alive into boiling water, and boil rapidly ten or fifteen minutes. Remove the black outside skin from the shells, and the nails from the claws. Wash in warm water; then put them on again, in fresh boiling water; add a little salt, and boil about three quarters of an hour, or until the under shell cracks. Open them carefully over a bowl to save the gravy, remove the under shell, the sand bags, the head, and the gall bladder from the liver. If the gall bladder be broken in the process, the whole dish will be ruined by the escaping gall. Put the upper shells on to boil again in the same water, and boil until tender watch them carefully, and take each out as soon as tender. Pick the liver and meat from the upper shell, and cut into several pieces. The intestines are used with the meat in winter, when the turtle is in a torpid condition; but in the summer they should be thrown away. Boil the intestines by themselves one hour. This should be prepared the day before. Heat the meat in the gravy. To each terrapin add one wineglassful of cream, half a cup of butter, a little salt, cayenne, and one wineglassful of sherry. Use the turtle eggs if there be any; if not, the yolks of two hard-boiled eggs to each terrapin. Rub smooth, mixing with raw yolk enough to make into balls the size of turtle eggs. Add these and the wine just as you send the dish to the table.

A favorite "first night" meal of Lizards. Typically, Lizards will live with the extra weight of a frozen meal especially if an Apprentice Lizard can be found to carry the thing. Burrito Surprise is prepared at home and then frozen hard as a brick in a pot, and wrapped in newspapers and plastic bags. The whole thing can weight up to eight pounds, but its worth it!

Lizards....
A good size one is browned on all sides and seasoned with salt and your favorite spices. Add water to cover the roast about an inch, add in a package of dry onion soup and let cook on the stove top for about an hour. Pull out any extra fat or bones from the mixture and pull the meat into small strips. Add cooked pinto beans to cover the mixture, mash like crazy, and cook for another half hour.

The mixture can be left in the pot and frozen... Serve with tortillas, grated cheese, and salsa.

Some countries use turtles, crocodiles, snakes and lizards as a source of protein in the human food chain. Frozen imported meat from crocodiles, caimans, iguanas and pythons can be found in the EU. These imports, which are on the rise, come mainly from South Africa, the United States and Zimbabwe, and go primarily to Belgium, France, Germany, Holland and the United Kingdom.

Should have been on another story! Sorry.

Reading the above comment concerned me until i reached the end and realised it was all a mistake.To the point; Dave - a good councillor and good trusted colleague. Gone but not forgotten.

F in L wrote:
How To Cook Reptiles
Fried Frogs

Frogs are considered a delicacy by those who have cultivated a taste for them. If not already prepared for cooking, remove the skin from the hind legs, which is the only part used. Dip in crumbs, seasoned with salt and pepper, then in egg, and again in crumbs. Wipe the bone at the end; put in a basket, and fry one minute in smoking hot fat. Drain, and serve in a circle, around a centre of green peas. Some parboil them three minutes in boiling salted water and a little lemon juice, before frying.

Frogs' legs may also be broiled, or they may be made into a white or brown fricassee, seasoned with mushrooms or tomato catchup.
Terrapin

This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used 1 New England. Terrapin may be kept alive through the winter by putting them in a barrel, where they will not freeze, and feeding them occasionally with vegetable parings. Before cooking, soak them in strong salt water. Put them alive into boiling water, and boil rapidly ten or fifteen minutes. Remove the black outside skin from the shells, and the nails from the claws. Wash in warm water; then put them on again, in fresh boiling water; add a little salt, and boil about three quarters of an hour, or until the under shell cracks. Open them carefully over a bowl to save the gravy, remove the under shell, the sand bags, the head, and the gall bladder from the liver. If the gall bladder be broken in the process, the whole dish will be ruined by the escaping gall. Put the upper shells on to boil again in the same water, and boil until tender watch them carefully, and take each out as soon as tender. Pick the liver and meat from the upper shell, and cut into several pieces. The intestines are used with the meat in winter, when the turtle is in a torpid condition; but in the summer they should be thrown away. Boil the intestines by themselves one hour. This should be prepared the day before. Heat the meat in the gravy. To each terrapin add one wineglassful of cream, half a cup of butter, a little salt, cayenne, and one wineglassful of sherry. Use the turtle eggs if there be any; if not, the yolks of two hard-boiled eggs to each terrapin. Rub smooth, mixing with raw yolk enough to make into balls the size of turtle eggs. Add these and the wine just as you send the dish to the table.

A favorite "first night" meal of Lizards. Typically, Lizards will live with the extra weight of a frozen meal especially if an Apprentice Lizard can be found to carry the thing. Burrito Surprise is prepared at home and then frozen hard as a brick in a pot, and wrapped in newspapers and plastic bags. The whole thing can weight up to eight pounds, but its worth it!

Lizards....
A good size one is browned on all sides and seasoned with salt and your favorite spices. Add water to cover the roast about an inch, add in a package of dry onion soup and let cook on the stove top for about an hour. Pull out any extra fat or bones from the mixture and pull the meat into small strips. Add cooked pinto beans to cover the mixture, mash like crazy, and cook for another half hour.

The mixture can be left in the pot and frozen... Serve with tortillas, grated cheese, and salsa.

Some countries use turtles, crocodiles, snakes and lizards as a source of protein in the human food chain. Frozen imported meat from crocodiles, caimans, iguanas and pythons can be found in the EU. These imports, which are on the rise, come mainly from South Africa, the United States and Zimbabwe, and go primarily to Belgium, France, Germany, Holland and the United Kingdom.

More interesting than the article anyway.
One Tory less one Green less it doesn't say.But for sure one copper less !