Put them in salted boiling water, with a little lemon-juice, and boil
them three minutes; wipe them; dip them first in cracker-dust, then in
eggs (half a cupful of milk mixed in two eggs and seasoned with pepper
and salt), then again in cracker-crumbs. When they are all breaded,
clean off the bone at the end with a dry cloth. Put them in a wire
basket and dip them in boiling lard, to fry. Put a little paper (see
page 61) on the end of each bone; place them on a hot platter, in the
form of a circle, one overlapping the other, with French pease in the
centre. Serve immediately, while they are still crisp and hot.