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Deviled Crabs

2 tablespoonfuls of flour 14 of a nutmeg, grated Yolks of four hard boiled eggs I tablespoonful of salt I tablespoonful of butter I tablespoonful of chopped parsley Salt and cayenne to taste Put the crabs in warm water, add the salt, and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain; break off all the claws, separate the shells, remove the spongy fingers, and the stomach, which will be found under the head. Pick out all the meat. Put the cream on to boil; rub the butter and flour together and add to the boiling milk; stir and cook for two minutes. Take from the fire and add the crab meat, the yolks of the hard boiled eggs mashed fine, the parsley, the nutmeg, salt and cayenne. Clean the upper shells of the crabs, fill them with the mixture, brush over with beaten egg, cover with bread crumbs and put in a quick oven to brown; or better, put them in a frying basket and plunge into smoking hot fat or oil until a nice brown.