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Required: About six ounces of cooked game. Six tablespoonfuls of brown sauce or gravy. Half an ounce of butter. Browned crumbs. Salt and pepper. (Sufficient for four.)
Cut off all meat from the bones, put them and all rough bits in a saucepan with water to cover, and let them boil gently to make stock from which to make the sauce.
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.