Scalloped Shrimps

Prepare one-half pint of tomato sauce, and put in with it one-half pint of picked
shrimps, and one wineglassful of either red or white wine. Stir the above ingredients
in a saucepan over the fire until hot, then turn them into a scallop dish; cover the
top with finely grated breadcrumbs, put three or four lumps of butter over, and bake
until browned. When well colored, take the dish out of the oven and serve the
shrimps while hot.