Omlet

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

batter

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]
a very little flour ↝ Flour, 00 [Cereal Grains and Pasta]
chopped parsley ↝ Parsley, raw [Not included in a food category]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
chives 137(the latter is best) ↝ Chives, raw [Vegetables and Vegetable Products]
a very small quantity of shalot
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a scrape or two of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little tarragon ↝ Parsley, raw [Not included in a food category]

for cooking

some very nice dripping

addition

Some scraped lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]

Instructions (7)

Make a batter of eggs and milk, and a very little flour.
Put to it chopped parsley, onions, or chives (the latter is best); or a very small quantity of shalot, a little pepper, salt, and a scrape or two of nutmeg.
Make some very nice dripping.
Boil in a small fryingpan, and pour the above batter into it.
When one side is of a fine yellow brown, turn and do the other.
If the taste be approved, a little tarragon gives a fine flavour.
A good deal of parsley should be used.

Original Text

Omlet.

Make a batter of eggs and milk, and a very little flour; put to it chopped parsley, onions, or chives 137(the latter is best); or a very small quantity of shalot, a little pepper, salt, and a scrape or two of nutmeg. Make some very nice dripping: boil in a small fryingpan, and pour the above batter into it. When one side is of a fine yellow brown, turn and do the other. Some scraped lean ham, put in at first, is a very pleasant addition. Three eggs will make a pretty sized omlet; but many cooks will use eight or ten.

If the taste be approved, a little tarragon gives a fine flavour. A good deal of parsley should be used.

Notes

—