may be put with the Lenten dishes

From 1890:

Mrs Senator Quay says that all her family have “the sweet-tooth” and her cookery therefore is in the line of desserts, but she has one recipe that may be put with the Lenten dishes although a fasting friar would need to pass it by. It is:

Boil one dozen crabs twenty minutes; when cold, pick. Three eggs well beaten, two tablespoonfuls Vienna bread crumbs, four of melted butter, one of olive oil, one tablespoonful of chopped parsley. Season with salt and pepper. Mix all together using cream to moisten and put back the shells which should be clean and dry. Dip in beaten eggs and Vienna bread crumbs and fry in hot lard to cover.