Fried Scallops

Trim off the beards and black parts, clean the scallops well and drain them. Put
a lump of lard into a flat stewpan, place it over the fire until blue smoke rises, then
put in the scallops and fry them until lightly browned. Drain them for a moment on
a sheet of paper, arrange them on a hot dish over which has been spread a folded
napkin garnished with fried parsley, and serve.