Vegetarian Omelet

Ingredients

• 2 teacupfn’B of Bread Crumbs
• 1 lb. Macaroni
• 1 large Spanish Onion
• Pepper
• and Salt
• piece of Butter the size of an egg

Method

1. 1

   Put a layer of crumbs, boiled macaroni, and onions; then beat up 2 eggs mixed in a pennyworth of sweet milk, pour over ingredients and bake in the oven.

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.

1 lb. Macaroni, ^ lb. Onions (fried), 3 Eggs, tablespoonful Sage, Pepper, Salt, and a little Milk if required. Boil the macai’oni in as much water as it will absorb. Onions to be fried in a little water. Then add the other ingredients, and bake 1 hour. Serve with brown sauce. Oatmeal Omelet. 4 oz. Bread Crumbs, 3 Eggs, i oz. Butter, Salt, Pepper, ^ pint Milk (hot), 4 oz. boiled chopped Onions, 1 bz. Oatmeal, 1 teaspoonful Sage, \ tea- spoonful each of Thyme and Marjoram. Pour the boiling milk upon cnimbsy and soak 1 hour. Beat mix- ture with fork, and add all other ingredients. Butter dish. Put all in, and bake 1 hour. Onion Omelet. 6 Onions, 4 Eggs, 2 oz. Breadcrumbs, 5 tablespoonfuls Milk. Slice onions and bake in disli ^\^[th pepjDer and salt till tender ; add beaten eggs, milk, bread crumbs, and onion. Bake 1 hour, and serve with brown sauce. 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. Crumble the bread fine. Put the cinst into cold water, and when soft mash with a fork, and add to cnimbs Steep tapioca in ^ pint of cold water 2 hours ; put it with the parsley and onions, chopped fine, to the bread cnimbs ; add the herbs, finely chopped ; season with pepper and salt. Brown 3 oz. of butter in a. small saucepan. Pour it on the bread crumbs, and mix the whole with the eggs, well beaten. Melt 2 oz. butter in a dish ; pour in the omelet, but not filling the dish above an inch from the top. Bake an hour in a brisk oven. Turn out in a flat dish, and serve with brown sauce. Spanish Omelet. Slice of Bread, 2 Eggs, 1 or 2 Spanish Onions, 2 oz. Butter, Salt and Pepper. Peel and slice onions, and put into a stewpan along with the but- ter. Brown nicely. Crumb bread ; put it into a small bowl ; add eggs, well beaten, and a little milk if eggs do not moisten it sufficient- ly. Butter a pie-dish ; pour in first browned onions, then pour over them the egg mixtui-e. Place in a moderate oven, and brown 16 min- utes. Turn out on hot ashet and serve. Tomato Omelet. i lb. Bread Crumbs, 4 Onions, 1 lb. Tomatoes, 1 oz. Butter, 3 Eggs, ^ pint Milk, Pepper and Salt. Take bread-oinimbs, chopped onions, pepper, salt, butter, the 73 TRIED FAVOURITES COOKERY BOOK. peeled and sliced tomatoes, the milk and beaten eggs. Mix well and put in greased pie^lish. Shake over a handful bread-crumbs, add a few tiny dots of butter, and bake till blown. Vegetarian Omelet. 2 teacupfn’B of Bread Crumbs, i lb. Macaroni, 1 large Spanish Onion, 1 epper and Salt, piece of Butter the size of an egg. Put a layer of crumbs, boiled macaroni, and onions ; then bea,t up 2 eggs mixed in a pennyworth of sweet milk, pour over ingredients and bake in the oven. Onions, Stuffed.. Take some Spanish onions ; peel and scoop out a part of the insides, which must be finely chopperl ; then mix some bread ciumbs, a little butter and cream. Season with pepper

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