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Scalloped Beef Tongue

Chop up sufficient cold cooked beef tongue to fill two breakfast cups, and mix in one teaspoonful each of capers, chopped parsley and salt, a little pepper, and one tablespoonful of onion juice, mixed with a teacupful of stock. Sprinkle sifted breadcrumbs over a well-buttered scallop dish, put in the tongue preparation, cover with more breadcrumbs, making the total quantity used one breakfast cupful, and put some small pieces of butter here and there over the top. Place the dish in the oven, bake for twenty minutes, remove and serve at once.