Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Oyster Omelette.

Stew a few oysters in a little butter, adding pepper for seasoning, and when the omelette is cooked on the under side, put on the oysters, roll over, and turn carefully. A good omelette may be made of canned oysters treated in this way.