Baked Omelette
From A year's cookery, 1880
Serves 1
An omelette-pan should never be washed, but wiped out with a dry cloth.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 225. The excerpt below is the record exactly as published.
Baked Omelette. and Butter. Cheese. Milk Porridge. Marketing. For the Day.— A couple of fresh moderate-sized Mackerel ; two pounds of ripe Tomatoes ; one Capon or a pair of Chickens (June 29th). Those who keep fowls, and who find it necessary to kill an old bird from time to time, may render it as tender when cooked as a young chicken by adopting the follow¬ ing method. Pluck the bird whilst still warm, wrap it in plenty of vine- leaves, then in an old napkin, and bury it for about twenty-four hours, not in damp ground but in good earth. Take it up, and stew it gently in a small quantity of water. New Potatoes. For To-morrow.— A quarter of a pound of German Sausage ; Sea Biscuits, if not in the house ; one Cow-heel, dressed, from the tripe shop ; Muffins (January 29th). Breakfast. — Buttered Shrimps (July 23rd) ; Collared Tongue bought yesterday ; Milk Porridge (June 13th). Luncheon. — Baked Mackerel (April 15th) ; Rissoles made of remnants of Beef (January 6th). Dinner. — Tomato Pur4e (March 11th) ; Curried Chicken. — Follow the directions given for currying rabbit (July 16tli). Rice, Boiled, for Curry (July 21st) ; New Potatoes (April 12th). Baked Omelette. — Break two eggs or more in a bowl, and whisk them lightly; add sugar and flavouring to taste. Take a small omelette-pan, or wanting this, if two eggs are used, a round cake tin that is kept exclusively for this purpose, and that measures about four inches across, may be used. Put a slice of butter
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