latter should be scalded in their liquor, and then bearded
and cut into small pieces. In making an omelet, be particularly careful
that it is not too thin, and, to avoid this, do not make it in too large
a frying-pan, as the mixture would then spread too much, and taste of
the outside. It should also not be greasy, burnt, or too much done, and
should be cooked over a gentle fire, that the whole of the substance may
be heated without drying up the outside. Omelets are sometimes served
with gravy; but _this should never be poured over them_, but served in a
tureen, as the liquid causes the omelet to become heavy and flat,
instead of eating light and soft. In making the gravy, the flavour
should not overpower that of the omelet, and should be thickened with
arrowroot or rice flour.

_Time_.--With 6 eggs, in a frying-pan 18 or 20 inches round, 4 to 6
minutes. _Average cost_, 9d.

_Sufficient_ for 4 persons. _Seasonable_ at any time.

HAM OMELET (_A delicious Breakfast Dish_.)

1457. INGREDIENTS.--6 eggs, 4 oz. of butter, 1/2 saltspoonful of pepper,
2 tablespoonfuls of minced ham.

_Mode_.--Mince the ham very finely, without any fat, and fry it for 2
minutes in a little butter; then make the batter for the omelet, stir in
the ham, and proceed as directed in recipe No. 1456. Do not add any salt
to the batter, as the ham is usually sufficiently salt to impart a
flavour to the omelet. Good lean bacon, or tongue, answers equally well
for this dish; but they must also be slightly cooked previously to
mixing them with the batter. Serve very hot and quickly, without gravy.

_Time_.--From 4 to 6 minutes. _Average cost_, 1s.

_Sufficient_ for 4 persons. _Seasonable_ at any time.

KIDNEY OMELET (_A favourite French dish_.)

1458. INGREDIENTS.--6 eggs, 1 saltspoonful of salt, 1/2 saltspoonful of
pepper, 2 sheep's kidneys, or 2 tablespoonfuls of minced veal kidney, 5
oz. of butter.

_Mode_.--Skin the kidneys, cut them into small dice, and toss them in a
frying-pan, in 1 oz. of butter, over the fire for 2 or 3 minutes. Mix
the ingredients for the omelet the same as in recipe No. 1456, and when
the eggs are well whisked, stir in the pieces of kidney. Make the butter
hot in the frying-pan, and when it bubbles, pour in the omelet, and fry
it over a gentle fire from 4 to 6 minutes. When the eggs are set, fold
the edges over, so that the omelet assumes an oval form, and be careful
that it is not too much done: to brown the top,