Cut in two, extract the seeds, slice, and pare. Cover with cold
water for an hour; put over the fire in a pot of boiling water and
stew gently, stirring often, until it breaks to pieces. Drain and
squeeze, rub through a cullender, then return to the saucepan with a
tablespoonful of butter, pepper, and salt to taste. Stir rapidly from
the bottom until very hot, when dish, rounding into a mound, with
“dabs” of pepper on the top.