Saturday Omelet

Ingredients

• Half an egg per person
• Vegetables, cooked or raw tomato, onion, ete.
• Cooked meat or fish
• Seasoning
• Fat for frying

Method

1. 1

   Mix meat and vegetables in pudding basin.

2. 2

   Add seasoning and a little milk or flour to make the mixture bind.

3. 3

   Heat fat in frying pan.

4. 4

   Beat egg.

5. 5

   When fat is hot pour in meat and vegetables.

6. 6

   Allow to fry a few minutes, and then pour half the beaten egg over and stir in.

7. 7

   After a few minutes add the rest of the egg, but do not stir in.

8. 8

   Baste the top with the hot fat so that the egg cooks, and serve as soon as it has become solid with an omelet-like appearance.

As published

This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 4. The excerpt below is the record exactly as published.

Saturday Omelet. (Any cooked meat, fish, or vegetables may be used in this recipe.) Half an egg per person Vegetables, cooked or raw tomato, onion, ete. Cooked meat or fish Seasoning Fat for frying

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