Escalloped Shrimps

From a
1912
cookbook
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.

1 1/2 pts. shelled Shrimps
1 pt. boiling Water
1/2 pt. grated Bread Crumbs
3 Tbsp. Butter
1 tsp. Salt, (be generous)
1/8 tsp. Cayenne
1 tsp. Mustard
1 tsp. Lemon Juice
2 Tbsp. Flour
.

Put the Butter in a saucepan and beat it to a cream.
Add the Flour and Mustard and beat until light.
Gradually pour the hot Liquid on this.
Place the saucepan on the fire,
stir the contents until they begin to boil.
Now add the Lemon Juice
and 1/2 of the Salt & Pepper;
cook for 6 minutes,
after which stir in the Shrimps.
Turn the mixture into a shallow escallop dish
that will hold about 1 quart;
cover with the grated Bread Crumbs,
and dot with 1/2 tsp. of Butter
broken into little bits.
Bake for 20 minutes in a rather hot oven.
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