Omelette with Gravy.
6 or 8 eggs; 1 tablespoonful of cream; 1 scant cup of gravy left from or made of the remains of yesterday’s chickens; butter for frying.
Put a good piece of butter in a frying-pan, and when it hisses, pour in the beaten eggs. Shake and loosen them as they form; fold over in the middle; invert the pan over a hot dish, and pour hot, savory gravy around it.