Omelet No 5 Recipe

Break eight eggs into an earthen pan, with a little pepper and salt, and

water sufficient to dissolve the salt; beat the eggs well. Throw an

ounce and a half of fresh butter into a frying-pan; melt it over the

fire; pour the eggs into the pan; keep turning them continually, but

never let the middle part be over the fire. Gather all the border, and

roll it before it is too much done; the middle must be kept hollow. Roll

it together before it is served. A little chopped parsley and onions may

be mixed with the butter and eggs, and a little shalot or pounded ham.

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