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Scalloped Fish

The remains of any description of cooked fish and shell-fish may be served in this way: mackerel and herrings are the least suitable for the purpose. Take the skin and bone from the fish, and tear the flesh into flakes. Mix with it a third of its weight in finely-grated bread-crumbs, or in well-mashed potatoes, and season the mixture rather highly with salt, cayenne, and grated nutmeg. Moisten slightly with the remains of sauce served with the fish, or, lacking this, with a little clarified butter. Butter some scallop shells, or some small shallow dishes, and line the inside with grated bread-crumbs. Put in the mixture, cover the surface with bread-crumbs, lay little pieces of butter here and there on the top, and bake in a well-heated oven or in a Dutch oven before the fire until the surface is brightly browned; serve very hot. Time to bake, about twenty minutes.