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Stuffed Egg-Plant

Cut a medium sized egg-plant into halves. With a knife scoop out the centre of each, leaving a wall with the skin about three-quarters of an inch in thickness. Chop that portion taken from the centre into dice. Peel and cut three good sized tomatoes into dice, and mix with the egg-plant, add two ounces of butter cut into small pieces, a heaping teaspoonful of salt, a quarter teaspoonful of grated nutmeg, a half teaspoonful of pepper and a teaspoonful of chopped onion. Mix all well together and put into the shells. Sprinkle over with bread crumbs, and bake in a moderate oven thirty or forty minutes.