Kalamarakia (Greek Squid)

      1 lb Squid, about 2" long              1/2 c  Olive oil
      1    Flour for coating                 1/4 c  Sauterne wine
      1    Salt                                1    Lemon, juice of

  Wash the squid thoroughly, and pull out the soft backbone and ink
  sack from the head of each.  Remove the black membrane from ove the
  whole squid. Coat them with flour and sprinkle with salt.  Heat the
  olive oil in a heavy skillet and fry the squid until brown.  Pour the
  wine over the squid, stir, and turn off the heat.  Add lemon juice  and stir.
  Let the squid stand in the sauce for ten minutes, then drain.  Arrange on a
  hot serving dish. Serve on small individual plates with forks.