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Rabbit, Scallops Of

Pick the meat from the remains of boiled or roasted rabbit. Mince it finely, season with salt, pepper, and grated nutmeg, and add a little lemon-juice if liked. Dissolve a small slice of butter in a saucepan, and stir the mince in this over a gentle fire till it is quite hot. Butter some scallop-shells, and cover the inside of each shell with a layer of nicely-seasoned bread-crumbs, or mashed potatoes. Put in a large spoonful of the savoury mince, and sprinkle some more bread-crumbs on the surface. Lay three or four little pieces of butter on the top and head, and brown the mince in a hot oven, or before the fire. Arrange the shells on a neatly-folded napkin, and serve very hot. Time, eight or ten minutes to brown the mince. Probable cost, 4d., exclusive of the cold meat. Sufficient, the contents of one shell for one person.