Savoury Omelet

Ingredients

• 1 lb. Bread
• 6 oz. Onions
• 2 oz. Tapioca
• 2 oz. Parsley
• 5 oz. Butter
• 6 Eggs
• 1 small teaspoonful dry Mustard
• 1½ teaspoonful Salt
• a little Pepper
• and mixed Herbs.

Method

1. 1

   Crumble the bread fine.

2. 2

   Put the crumbs into cold water, and when soft mash with a fork, and add to crumbs.

3. 3

   Steep tapioca in ½ pint of cold water for 2 hours; put it with the parsley and onions, chopped fine, to the bread crumbs; add the herbs, finely chopped; season with pepper and salt.

4. 4

   Brown 3 oz. of butter in a small saucepan.

5. 5

   Pour it on the bread crumbs, and mix the whole with the eggs, well beaten.

6. 6

   Melt 2 oz. butter in a dish; pour in the omelet, but not filling the dish above an inch from the top.

7. 7

   Bake for an hour in a brisk oven.

8. 8

   Turn out in a flat dish, and serve with brown sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 74. The excerpt below is the record exactly as published.

Savoury Omelet. 1 lb. Bread, G oz. Onions, 2 oz. Tapioca, 2 oz. Parsley, 5 oz. Butter, 6 Eggs, 1 small teaspoonful dry Mustard, li teaspoonful Salt, a little Pepper, and mixed Herbs.

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