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Stewed Pumpkin

Peel and remove the seeds from a pumpkin, and partially boil it, drain it well, wipe on a cloth, and cut it into small pieces. Put about three ounces of butter into a stewpan to melt and then put in the pieces of pumpkin; season to taste with pepper, salt and a little grated nutmeg, and toss them over the fire until quite soft. Butter a dish that will stand the heat of the oven, and at the same time can be served on the table; turn the pumpkin mixture on to it, sprinkle over it plenty of grated Parmesan cheese and a few grated breadcrumbs, and stand the dish in a brisk oven for ten minutes, or until browned over the top. Serve in the same dish the pumpkins while hot.