461. Smoked Beef Omelet.
—Fry two ounces of finely mixed, smoked beef in a frying-pan, with half an ounce of butter, add twelve well-beaten eggs, and make an omelet as for [No. 450].
462. Ham Omelet.
—Cut about two ounces of lean ham into small, square pieces, fry them for two minutes with an ounce of butter in a frying-pan, and throw over twelve well beaten eggs; with this make an omelet as for [No. 450].
463. Kidney Omelet.
—Stew on the hot stove three minced kidneys, with a quarter of a pint of Madeira wine sauce ([No. 185]), let cook for three minutes. Make a plain omelet with twelve eggs as for [No. 450], fold the opposite side up, put the kidneys in the centre, fold the other side up, and turn on a dish, and pour the sauce around; then serve.
464. Chicken Liver Omelet.
—The same as for the above ([No. 463]), substituting six minced chicken livers for the kidneys.
465. Sausage Omelet.
—Skin three raw sausages, then put them in a saucepan with a quarter of an ounce of butter; set it on the hot fire for five minutes, and stir well until they cook. Make a plain omelet with twelve eggs, as for [No. 450], fold the opposite side, lay the sausages in the centre, fold the other side up, and serve with a quarter of a pint of hot Madeira sauce ([No. 185]), poured around the omelet.