Savory Omelet

Ingredients

• three eggs
• a piece of onion, chopped finely
• half a tea-spoonful of equally finely chopped parsley
• about a salt-spoonful of salt
• half a one of pepper
• two table-spoonfuls of milk
• two ounces of fresh butter

Method

1. 1

   In a clean frying-pan, melt butter until frothy.

2. 2

   Beat eggs with milk, onion, parsley, salt, and pepper until frothy.

3. 3

   Pour into the frying-pan, stirring quickly to prevent sticking.

4. 4

   Shape into a half-moon as it sets, then hold over the fire to rise.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2. The excerpt below is the record exactly as published.

a piece of onion, chopped finely, as big as the top oS^ the first' finger down to the nail, and about half a tea-spoonful of equally finely chopped parsley, about a salt- spoonful of salt, and half a one of pepper. Add t^^ £able-spOonfuls of milk. Now place in the smaH-newfiying-pan — which mustfii'st be cleaned with boiling soda and water, as new tin is sometimes poisonous — two ounces of fresh buttei

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