Fried Oyster-Crabs.

ash well, and dry one and a half pints of oyster-crabs, dip them in flour, then in cold milk, and finally in cracker dust; shake them well in a colander, and fry in hot fat for three minutes; serve in shells made of foundation paste, or short paste for tarts, garnish with parsley-leaves, and sprinkling a very little salt on top.

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