"When they come from the butcher they should be put immediately into salt and water to take out any dark blood; leave them an hour, then parboil them for ten minutes, drain them, and drop them into cold water; remove all loose thick skin and gristle, but do not break them; dry them, flour them, and then roll them in egg and bread-crumbs or cracker-dust; fry them a rich light brown. If large, they should be split before crumbing; serve round a mound of green peas, and bechamel or tomato sauce in a boat.