Meat or Fish Omelet

Ingredients

• one tablespoonful of meat to four eggs
• four eggs
• proper proportion of spices
• salt
• a little milk, gravy, water, or white wine

Method

1. 1

   Prepare meat or fish by removing skin and sinew, then cut small or pound to a paste with spices and salt.

2. 2

   Cook in a buttered pan until browned, then pour beaten eggs over it or mix before cooking.

3. 3

   Serve hot, garnished with herbs or pickles.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 146. The excerpt below is the record exactly as published.

MEAT OR FISH OMELETS. Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, EGGS AND OMELETS: 219 together with a proper proportion of spices and salt; then either toss it in a buttered frying pan over a clear fire till it begins to brown and pour beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce, but garnish with crisp herbs in branches, pickles, or sliced lemon. The right proportion is one tablespoonful of meat to four eggs. A little milk, gravy, water, or white wine

Cook this with the app: pantry check, scaling, and the assistant.