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Veal, Minced and Scalloped

To prepare this dish two or three scallop-shells are wanted, though small dishes or saucers may be used instead. Cleanse the shells, and butter them thickly. Mince the veal, and season in the usual way, then moisten and simmer it for three or four minutes in some good gravy drawn from the bones. Put a heaped table-spoonful of the mince into each shell. Cover it with seasoned bread-crumbs, lay little pieces of butter here and there on the top, and brown the surface in a Dutch oven before a clear fire. Serve the preparation in the shells, which should be neatly placed on a hot dish covered with a folded napkin.