Fried Soft-Shell Crabs

Ingredients

• 1 pint rich milk
• pepper
• salt
• soft-shell crabs
• sifted flour
• deep fat for frying
• fried parsley
• lemon
• Tartare sauce

Instructions

1. Wash the crabs in cold water—hot water spoils the flavor. Remove all sand, the sand-bag between the eyes, the apron, and the spongy growths under the side points. Rinse well again in cold water and dry thoroughly with a clean towel.
2. Season a pint of rich milk well with pepper and salt. Season the crabs also, lay them in the milk, rubbing them so that it may impregnate them throughout.
3. Remove the crabs from the milk, roll them in sifted flour, patting lightly as you roll, then shake free of loose flour.
4. Have deep fat, very hot—it must be deep enough for the crabs to swim. Drop them in gently, fry to a delicate brown, skim out, and drain on hot spongy paper.
5. Serve garnished with fried parsley and sliced lemon, accompanied with Tartare sauce.