Omelet No 1 Recipe

Slice very thin two onions, about two ounces each; put them in a stewpan

with three ounces of butter; keep the pan covered till done, stirring

now and then, and, when of a nice brown, stir in as much flour as will

produce a stiff paste. Add by degrees as much water or milk as will make

it the thickness of good cream, and stew it with pepper and salt; have

ready hard-boiled eggs (four or five); you may either shred or cut them

in halves or quarters.

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