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Fried Soft-Shell Crabs on Toast

Remove the spongy parts under the side joints and the aprons from twelve medium, fresh soft-shell crabs. Wash in cold water to entirely free them from sand, drain on a cloth, season with a teaspoon salt and half teaspoon pepper, dip in cold milk and lightly roll in flour, then plunge in boiling fat and fry for seven minutes, or until of a nice golden colour. Lift up, drain on a cloth, sprinkle half teaspoon salt over, arrange on six freshly prepared toasts and decorate with six quarters of lemon and a little fried or green parsley.