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Chicken, Scalloped

Take the remains of a cold chicken, free it from skin and gristle, and mince it finely. Place the mince in a saucepan, and moisten it with some white sauce, or, failing that, some white stock mixed with a little cream, and thickened with flour. Season with salt, cayenne, and pounded mace. Let the mixture boil, stirring it all the time. Butter the scallop shells, strew some bread-crumbs over them, fill them with the mixture, and strew more bread-crumbs over the top. Sprinkle some clarified butter over them, bake in a hot oven, and serve with pickles or cucumber. Time, half an hour. Probable cost, 4d., exclusive of the cold chicken. Allow two for each person.