Escaloped Tongue

Chop some cold tongue--not too fine, and have for each pint one table-spoonful of onion juice, one teaspoonful of chopped parsley, one heaping teaspoonful of salt, one teaspoonful of capers, one cupful of bread crumbs, half a cupful of stock and three table-spoonfuls of butter. Butter the escalop dish, and cover the bottom with bread crumbs. Put in the tongue, which has been mixed with the parsley, salt, pepper and capers, and add the stock, in which has been mixed the onion juice. Put part of the butter on the dish with the remainder of the bread crumbs, and then bits of butter here and there. Bake twenty minutes, and serve hot.