Scollops of Cold Veal or Chicken
Mince the meat extremely small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes; then put it into the scallopshells, and fill them with crumbs of bread; over which put some bits of butter, and brown them before the fire.
Veal or chicken, as above prepared, served in a dish, and lightly covered with crumbs of bread fried (or they may be put on in little heaps), look and eat well.