Bread Omelet.
2 ounces of stale bread (one large slice).
1 gill of boiling water.
1 gill of cold milk.
1 level teaspoonful of salt.
2 eggs.
1 tablespoonful of butter.
Have the bread free from crust. Pour the boiling water over it. When soft, add the salt and milk, and break up with a spoon. Beat the yolks and whites of the eggs separately, and stir into the bread mixture. Put the butter in a frying-pan of good size, and set on the fire. When hot, turn in the omelet, and cook until it begins to set; drawing it back a little, as you would a plain omelet. Fold, and brown slightly. Turn out on a hot dish, and serve at once.