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Vegetable Marrow Soup

Pare and cut in quarters a large vegetable marrow, and remove from it the seeds. Dissolve a slice of fresh butter in a stewpan, and put in the marrow with a little pepper, salt, and grated nutmeg, and a large lump of sugar. Shake it over the fire for a few minutes, and moisten with as much stock or water as will cover it. Let it stew gently until tender, and rub it through a fine hair sieve. Put with it as much boiling stock as will make it of the consistency of thick gruel. Add a cupful of boiling cream or milk, and season with pepper and salt. Stir over the fire till quite hot, and serve with fried sippets. The stock may be made from bones, or the liquor in which mutton, veal, or poultry has been boiled may be used.