Vegetable Marrow

Cut the vegetable-marrow, according to size, into four, six, or eight pieces—just as oranges are divided; peel and trim them neatly; place them in a deep sautapan spread with butter, and season with a very little nutmeg, mignionette-pepper, salt, and a teaspoonful of pounded sugar; moisten with half a pint of white brotb, and set them to boil gently over a stove-fire for about ten minutes; then boil them down in their glaze; mix in a pat of butter and the juice of half a lemon; pour this over the vegetable-marrow, and serve.