Plunge six good-sized, fresh, sound tomatoes into boiling water for half a minute; drain, nicely peel them, cut each one into six pieces; put them into a saucepan with an ounce and a half of good butter, season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook slowly for twenty minutes, and add a very little powdered sugar (half a teaspoonful will be sufficient). Stir well, and cook for two minutes longer; then place in a hot, deep dish, and serve.