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Mussels, Fried

Cleanse and boil in the usual way, but when bearded lay them out to drain on a soft cloth. Make a thick batter with their liquor, two eggs, an ounce of butter, and as much flour as will be required; season with pepper, salt, nutmeg, and a little grated lemon-peel and minced parsley. Thicken this batter over a slow fire, pour it when quite smooth and thick into a basin, and with a fork dip each mussel into it, and when well covered place each one on a board to get cold and harden, when they should be rolled in fine bread-crumbs, and fried in boiling lard to a light brown. Serve, arranged high in the centre of a dish, with parsley as a garnish, or as a garnish for fried or boiled fish. Time, five or six minutes to fry.