Scalloped Mutton with Tomatoes

Over the bottom of an earthen baking dish place a layer of bread crumbs, and over it alternate layers of cold roast mutton cut in thin slices, and tomatoes peeled and sliced; season each with salt, pepper and bits of butter, as laid in. The top layer should be of tomatoes, spread over with bread crumbs. Bake three quarters of an hour, and serve without delay.