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Veal Scallop with Oysters

To every cup of finely chopped veal allow twelve good-sized oysters. Season the meat highly with salt, paprika, and one teaspoonful of lemon-juice.

Moisten it with a little stock. Arrange in layers in a baking-dish beginning with the veal, and sprinkle some well - buttered cracker - crumbs between each layer and on top. Add one-half cup thin cream or milk, and one-half cup of strained oyster liquor, to each measure of veal. Bake in a hot oven about fifteen minutes.