When the lard boils, put in the fish and fry them of a yellowish brown.
Put some lard into a pan, and when it is boiling hot, fry the crabs in it.
Fry them about a quarter of an hour, turning them frequently.
Fry them in lard or butter; they should be of a fine brown on both sides.
Fry them in butter, and when you take them out of the pan, fry some parsley in it.