Oyster-Crab Omelet

Ingredients

• an ounce of butter
• a gill of hot water
• half a pint of oyster crabs
• salt
• a pinch of cayenne
• four eggs

Method

1. 1

   Roll butter into balls, dredge with flour, melt in a pan, add hot water, and simmer until thick.

2. 2

   Add oyster crabs, beat eggs, make omelet, and add crabs before folding.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 15. The excerpt below is the record exactly as published.

OYSTER-CRAB OMELET. over them; toast four slices of bread, placing them in the oven instead of before the fire ; sprinkle warm vinegar over the toast ; add the eggs to the toast ; on top of each sprinkle a little salt and nutmeg, and serv^e. Oyster-Crab Omelet. — This is a most tempting dish. Roll an ounce of butter into little balls, dredge these with flour, put them in a pan, and when they begin to melt whisk them — do not let it brown ; add a gill of hot water, and simmer until thick; now add half a pint of oyster crabs, salt, and a pinch of cayenne. Beat up four eggs

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