Vegetable Marrow Soup

Split, peel and remove the seedy core from six vegetable-marrows, place them in a stewpan with two ounces of butter, nutmeg, pepper and salt, and four lumps of sugar; moisten with a pint of white stock, or water; boil gently for half an hour, rub the puree through a hair sieve or tammy, pour it into a soup-pot, add a pint of good stock, and half a pint of cream, stir it over the fire until quite hot, and serve with fried crusts.