Parboil them to take off their bitterness. Then slit each one down
the side, and extract the seeds. Have ready a stuffing made of
grated bread-crumbs, butter, minced sweet herbs, salt, pepper,
nutmeg, and beaten yolk of egg. Fill with it the cavity from
whence you took the seeds, and bake the egg plants in a Dutch
oven. Serve them up with a made gravy poured into the dish.