Spread in a baking dish alternate layers of bread-crumbs, meat chopped very fine, a sprinkling of chopped parsley and onion, pepper and salt. When the dish is nearly full, pour over enough white sauce to moisten it well; cover with crumbs and bits of butter. Set in oven until browned. Soup stock or tomatoes may also be used for moistening a scallop. If uncooked meat is used, it will require longer cooking (one hour in slow oven), and more liquid used, so that it will not get too dry. The coarse ends of steak can be utilized in this way. A scallop made of raw meat and tomatoes makes a good luncheon dish.