Wipe neatly and peel eight fine, sound, fresh tomatoes; cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of fresh butter, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Cover the pan, and place it on the hot stove to cook for fifteen minutes. Take from off the fire, pour the tomatoes int6 a deep, hot vegetable-dish, and send them to the table very hot.