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Scalloped Chestnuts

1 dozen chestnuts 1/2 pint milk 1 onion the size of a walnut 1 ounce of butter Pepper and salt Bread crumbs Prepare the chestnuts exactly as in the preceding recipe until they are rubbed through a sieve. Then add three tablespoons of the milk in which the chestnuts were stewed, and a little pepper and salt. Now put the mixture in buttered scallop shells, and cover with bread crumbs. Break up the butter in small bits, and place it over the scallops; then put in hot oven for a few minutes to brown.