Chicken Scallop.
Cut cold boiled chicken into pieces less than an inch long. Have ready a cup of yesterday’s soup in a saucepan—or some drawn butter—and, when hot, stir in the meat. Just boil, and pour upon a beaten egg. Cover the bottom of a bake-dish with fine crumbs; pour in the mixture, rather highly seasoned; strew with more crumbs; put drops of butter over the surface, and bake, covered, half an hour; then brown quickly.