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Escalloped Shrimps

One and one-half pint of shelled shrimps; one pint of boiling water; one-half pint of grated bread crumbs; three tablespoons of butter; one generous teaspoon of salt; one-eighth teaspoon of cayenne; one teaspoon of mustard; one teaspoon of lemon juice; two tablespoons of flour. Put the butter in a saucepan and beat it to a cream. Add the flour and mustard and beat until light. Gradually pour the hot liquid on this. Place the saucepan on a fire, and stir the contents until they begin to boil. Now add the lemon juice and half the salt and pepper and cook for six minutes, after which stir in the shrimps. Turn the mixture into a shallow escallop dish that will hold about one quart; cover with the grated bread crumbs and dot with the half tablespoon of butter broken into little bits. Bake for twenty minutes in a rather hot oven.