Beat the eggs to a froth, and to a dozen of eggs put three ounces of
finely minced boiled ham, beef, or veal; if the latter meat is used, add
a little salt. Melt a quarter of a pound of butter, mix a little of it
with the eggs--it should be just lukewarm. Set the remainder of the
butter on the fire, in a frying or tin pan, when quite hot, turn in the
eggs beaten to a froth, stir them until they begin to set. When brown on
the under side, it is sufficiently cooked. The omelet should be cooked
on a moderate fire, and in a pan small enough, to have the omelet an
inch thick. When you take them up, lay a flat dish on them, then turn
the pan upside down.