KIDNEY OMELET.
Mince fine two sheep kidneys; place in a stew-pan, with a small piece of butter, pepper and salt, a few chopped parsley leaves, a few drops of Worcestershire sauce and a glass of stock. Stew gently for twenty minutes. Prepare the omelet as follows:—Separate the yolk and whites of four eggs, switch the whites to a stiff froth, place the whites and yolks together, pepper and salt. Have the omelet-pan hot, with a little fresh butter; pour in the eggs; cook for three minutes gently, not too fast. Hold the pan before the fire to brown; then lay the stewed kidneys in the centre.
HAM OMELET
Is prepared in the same way as kidney omelet. Any kind of fine minced meat, minced chickens, and ham can be used in the same way for breakfasts.
STUFFED EGGS.
Take four eggs and cut them in halves, length ways; take out the yolks and rub them to a paste; add one spoonful of cream, a few leaves of parsley chopped fine, pepper and salt, and a half-ounce of bread-crumbs; place this mixture in the centre of the egg, in the shape of the yolk of egg. Take another and switch it, and egg and bread-crumb the savoury eggs on the outside. Fry in hot butter, and serve with fried parsley garnish.