Scallops, 1 quart, Milk, 1 pint, Butter, 1 tablespoon, Flour, 2 tablespoons, Sherry, 2 tablespoons.

Cream together the butter and flour. Boil the scallops and milk together for 15 minutes, then strain and after chopping them, place them again on the fire with the milk and add the butter and flour creamed together.

Cook the mixture for 10 minutes, then put in the sherry, and bake, either in one dish, or in individual ramekins, until light brown.