Prepare as for frying in the usual way, jointing it neatly, and lay for fifteen minutes in a bath of oil, lemon-juice, paprica, salt, and mustard. Rub the mixture in well and roll in flour. Fry in boiling deep fat, drain and serve upon a hot folded napkin, or upon three thicknesses of tissue-paper fringed at the ends. Garnish with cresses, and serve with a piquante sauce or with mayonnaise.