One batch of Morels, halved, cleaned & soaked "a while" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well & drained at cooking time.
In a wide shallow bowl: mix 1 Country Egg with 1/4 c. milk
In a thick paper bag: add 2 c. cornmeal with 1 t. black pepper mixed in.
In a deep well-seasoned cast-iron skillet, melt bacon grease 1" deep. Get it good and hot but not smoking.
Now dip your mushrooms in the milk and egg mixture and let them soak a little while your grease is heating.
Pick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.
Hold your hand on the bottom of the bag so it doesn't break, and gently shake.
Add more mushrooms, shaking gently after each addition.