Omelet Recipe

Beat the eggs to a froth, and to a dozen of eggs put three ounces of

finely minced boiled ham, beef, or veal; if the latter meat is used, add

a little salt. Melt a quarter of a pound of butter, mix a little of it

with the eggs--it should be just lukewarm. Set the remainder of the

butter on the fire, in a frying or tin pan, when quite hot, turn in the

eggs beaten to a froth, stir them until they begin to set. When brown on

the under side, it is sufficiently cooked. The omelet should be cooked

on a moderate fire, and in a pan small enough, to have the omelet an

inch thick. When you take them up, lay a flat dish on them, then turn

the pan upside down.

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