vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet, with Gravy
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1012. The excerpt below is the record exactly as published.
Omelet^ with Gravy.— Whisk half a dozen fresh eggs thoroughly, and mix with them a small pinch of salt, two pinches of pepper, a table-spoonful of finely-minced parsley, half a tea-spoonful of chopped onions, and two table-spoonfuls of nicely-seasoned gravy. Dissolve two ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.