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Soft Shell Crabs, Meuniere

Remove the spongy parts underneath the side points and the aprons from twelve fresh soft shell crabs, thoroughly wash and drain, season all around with a teaspoon salt and half teaspoon white pepper, lightly baste with a little cold milk, and roll in flour gently. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, and briskly fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, sprinkle half a teaspoon freshly chopped parsley and squeeze the juice of half a sound lemon over. Drain the butter from pan in which crabs were cooked, add a half ounce butter, toss well on fire till of a light brown, pour over crabs and serve.