Omelette with Ham

Ingredients

• two or three eggs
• one cup of milk
• about four tablespoonfuls of flour
• two tablespoonfuls of butter
• pepper
• salt
• chopped parsley
• remains of boiled or fried ham, minced fine

Method

1. 1

   Heat butter in a frying pan.

2. 2

   Mix eggs, milk, flour, parsley, pepper, and salt into a batter.

3. 3

   Pour into the pan and add minced ham in the center.

4. 4

   Fry slowly, fold edges over the meat, and turn to brown both sides.

5. 5

   Serve with gravy.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 3. The excerpt below is the record exactly as published.

pepper, salt, oil and vinegar. SA1LAI> OF MIS®)'!''®. — This salad is particularly good when both beets and potatoes are new and tender. Beil in salted water equal quantities of both, and set them on ice to get cold. Just before serving cut them into thin but regular slices, dress with pepper, salt, oil and vinegar, and garnjsh with watercress. .’glO-X A1TOH® A I* A FAMISIENNE.-Cut from peeled pota- fDPQ with a fiiEAD fTinrnncrhl toes with a vegetable-cutter as many little balls as the size of the yf _ will permit. Fry them in boiling lard, being careful they don’t burn. Skim them out and drain, and sprinkle them with salt. These balls may also be stewed in milk, slightly diluted with water and thickened with a little flour. Season with butter, pepper and salt. ©OTATO S-AEAD. — Take four or five hot, boiled potatoes, half a A' small beetroot, half a small Spanish onion, .plainly boiled, and about three inches of pickled cucumber. Cut them all in slices, and arrange them on a dish. Pour over them a salad dressing, adding a litttle English mustard to it. Serve with a border of hard-boiled eggs, cut in slices. 1 Our Medicines are as good as our “ Receipts.. ’ ' , m Physicians Use and Recommend TRASK’S MAGNETIC OINTMENT. Mafiy eminent physicians have introduced the “Magnetic Ointment ” into their practice, and speak in the most enthusi¬ astic terms of its success over a large class of diseases. The following have handed in their names for reference: Drs. Geo. & Wm. Cleveland, Waterville, N. Y. Dr. Bingham, Utica, N. Y. Dr. Buckingham, Marshall, N. Y. Dr. Bronson, Clinton, “ Dr. Preston, Sangerfield, N. Y. Dr. Bisseil, Dr. Winder, Oxford, O. Dr. Gibbs, Oxford, O, Dr. Twitchell, Clearfield, Minn. Dr. Hubbell, Amelia, O. Dr. John Oliver, Staunton, Ill., March 25, 1877, says: “My attention having been called to your ‘Trask's Magnetic Ointment,’ I read the theory of disease, as set forth in your treatise, with care. I am now nearly seventy years of age, and have been engaged in curing disease upwards of forty-five years. My motto has been, ‘seize upon truth wherever found.’ The theory, as set forth in said treatise, is correct, and the medicine that will give tone and efficacy to the capillary vessels is the thing needed in curing disease. I have tested your Ointment, and find it good for the purpose of toning the pores of the skin. With my discoveries and experience of over forty-five years’ practice on that theory of treating disease, I am convinced your Ointment is a fine article.” Dr. A. S. Pyle, New Galilee, Pa., April 22, 1875, says: “I am an old physician, having had an extensive practice up to within a few years, and with the greatest pleasure I am con¬ strained to acknowledge that in all my practice of medicine for thirty years, I have not found the equal of your ‘ Trask’s Mag¬ netic Ointment,’ in cases for which it is recommended. I con¬ sider it the best combination of medicines for an ointment or embrocation that is known. I use it in every case of inflam¬ mation— Inflammation of Ltangs, AlFection® of !_iver$ M.henmati$m, Cancers, Tyunors, White Swelling's, Ulceration of Heie, Croup, in short, every case where it is proper to apply an ointment.” See pamphlet around bottle for other physicians’ certificates. Also see oh page 1 our offer of $1,000 for certificates not genuine. (4) - “ King of the Blood ■’ stirs up the Liver. !«.««(<«% *nwvf> •*> * Sottps, Meats , Entrees . Etc., Continued . eCAJUIvOPED CHICKED.— Cold roast or boiled chicken— chiefly the white meat. One cup . gravy, one tablespoonful butter, and one egg, well beaten, one cup of fine bread-crumbs, pepper and salt. Rid the chicken of gristle and skin, and cut — not chop — into pieces less than half an inch long. Have ready the gravy, or some rich drawn butter, in a sauce¬ pan on the fire. Thicken it well, and stir in the chicken, boil up once, take it off, and add the beaten egg. Cover the bottom of a buttered dish with fine bread-crumbs, pour in the mixture, and put another thick layer of crumbs on top, sticking bits of butter all over it. Bake to a delicate brown in a quick oven. . IPSEo — Take two full-grown chickens, disjoint them, and cut the backbone, etc., as small as convenient. Boil them with a few slices of salt pork in water enough to cover them, let them boil quite tender, then take out the breast bone. After they boil, and the scum is taken off, put in a little onion cut very fine, not enough to taste distinctly, but just enough to flavor a little ; rub some parsley very fine when dry, or cut fine when green; this gives a pleasant flavor. Season well with pepper and salt, and a few ounces of good, fresh butter. When all is cooked well, have liquid enough to cover the chicken, then beat two eggs and stir in some sweet cream. ■ Line a pi-i. with a crust made like soda biscuit, only more shortening, put in the chicken and liquid, then cover with a crust the same as the lining. Bake till the crust is done, and you will have a good chicken pie. IFA1 OMELETTE, - Remains of boiled or fried ham — cold, M-&. minced fine, and seasoned, two or three eggs, one cup of milk, flour to make a good batter — :about four tablespoonfuls, two tablespoonfuls of butter, chopped parsley

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