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Turbot, Scalloped

Take the remains of cold turbot, lift the flesh from the bones, and remove the skin. Weigh the white meat, and for each pound allow six ounces of grated bread-crumbs seasoned with salt, cayenne, and grated nutmeg. Cut the fish into small pieces, season with salt and pepper, and mix with it either a table-spoonful of cold sauce or two ounces of clarified butter. Butter some scallop-shells rather thickly. Spread a layer of seasoned crumbs at the bottom of each, then lay in the fish, and sprinkle more crumbs thickly on the top. Place little pieces of butter here and there on the surface, and put the shells in a brisk oven. When they are quite hot lift them out, and serve the fish in the shells neatly arranged on a folded napkin. If scallop-shells are not at hand, a small baking-dish may be used instead. If preferred, the same quantity of mashed potatoes may be used instead of the bread-crumbs. Time to bake the fish in the shells, a quarter of an hour.