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Scalloped Scallops

Fry a light brown in butter, shaking often to prevent burning; if you have the shells, wash thoroughly and butter; otherwise use a baking dish well buttered; put in a layer of bread crumbs, well buttered, then one of scallops, and so on until the dish is full, having the crumbs at the top; cover with a white sauce made of two tablespoons of butter and two tablespoons of flour cooked together and then stirred smooth in a pint of milk, and bake twenty minutes, or until nicely browned.