Use cold cooked veal for this purpose. Chop it well, clearing it of bones and gristly bits, season to taste and lay a stratum in the bottom of a buttered bake - dish. Cover with cracker-crumbs, salted and peppered, with bits of butter dropped over them; moisten with stock, or with milk, or, if convenient, with oyster-juice, and put in more veal. Use up your ingredients in this order, having a thick layer of cracker-crumbs on top, well buttered and moistened; set in the oven, bake, covered, for half an hour, then brown quickly.

Chicken is very nice scalloped according to this recipe.