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Fowl Scallops

Mince the meat of a cold fowl very fine, season with salt and pepper, a dash of nutmeg and cayenne, and a shred of lemon-peel. Put this over the fire in a little thin cream or white broth. When thoroughly warmed through (not boiled), pour into clean buttered scallop-shells. Strew with bread-crumbs until covered, and on the top put bits of butter. Brown the bread-crumbs twenty minutes in the oven.