Meat Omelette
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 27. The excerpt below is the record exactly as published.
MEAT OMELETTE.— Make a iplain omelette with 4 eggs. Chop fine left-over cold meat of any kind, game, poultry or fish; put the meat in a frying pan with a little butter and stir until it begins to brown or is heated through; add 1 tablespoon of the meat
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