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Scallops Au Gratin

Mix and heat for half a minute two light tablespoons melted butter and three tablespoons flour. Pour in a half pint cold milk and mix until it comes to a boil. Plunge one and a half pounds very fresh scallops into a pint boiling water with half teaspoon salt and boil for five minutes. Take up a gill of this scallop broth and pour it into the sauce. Drain the scallops on a sieve and add them to the sauce. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and pour in two tablespoons sherry. Mix well, cook for five minutes. Pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, divide half ounce of butter in little bits on top and set in the oven to bake for ten minutes. Remove and serve.