Chop the meat from the bones somewhat coarsely, and mix it with enough sauce to well moisten it. Season the mixture carefully. Have ready some well-buttered scallop-shells, either the natural ones, or those of fireproof china. Well butter them, put a rounded heap of the mixture in each, and cover the top with browned crumbs, with a few small pieces of butter here and there. Bake the scallops in the oven until they are hot through, and serve in the shells on a lace paper on a hot dish. Cost, from Is. 6d.