Omelet. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two onions, about two ounces each ↝ Onions, raw [Vegetables and Vegetable Products]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much flour as will produce a stiff paste ↝ Flour, 00 [Cereal Grains and Pasta]
as much water or milk as will make it the thickness of good cream ↝ Water, tap [Tap water]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
hard-boiled eggs (four or five) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Slice very thin two onions, about two ounces each.
Put them in a stewpan with three ounces of butter.
Keep the pan covered till done, stirring now and then.
When of a nice brown, stir in as much flour as will produce a stiff paste.
Add by degrees as much water or milk as will make it the thickness of good cream.
Stew it with pepper and salt.
Have ready hard-boiled eggs (four or five); you may either shred or cut them in halves or quarters.

Original Text

Omelet. No. 1.

Slice very thin two onions, about two ounces each; put them in a stewpan with three ounces of butter; keep the pan covered till done, stirring now and then, and, when of a nice brown, stir in as much flour as will produce a stiff paste. Add by degrees as much water or milk as will make it the thickness of good cream, and stew it with pepper and salt; have ready hard-boiled eggs (four or five); you may either shred or cut them in halves or quarters.

Notes

—