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Scalloped Tongue

1 pint chopped tongue 1 teaspoon onion juice 1 teaspoon chopped parsley 1 teaspoon salt 1 teaspoon capers 1 cup bread crumbs 1/2 cup stock 3 tablespoons butter Butter the scallop dish, cover the bottom with bread crumbs. Mix meat with parsley, salt, capers and pepper. Distribute this over bread crumbs. Add some of the butter between layers, pour over the stock and onion juice and add remaining crumbs and butter for top layer. Bake twenty minutes.