Take six ounces of cold coiled ham, and mince it very fine, adding
a little pepper. Beat separately the whites and yolks of six eggs,
and then mix them together add to them gradually the minced ham.
Beat the whole very hard, and do not let it stand a moment after
it is thoroughly mixed. Have ready some boiling lard in a frying-pan,
and put in the omelet immediately. Fry it about ten minutes
or a quarter of an hour. When done, put it on a hot dish, trim off
the edges, and fold it over in a half moon. Send it to table hot,
and covered. It is eaten at breakfast.
If you wish a soft omelet, (not to fold over,) fry it a shorter
time, and serve it in a deep dish, to be helped with a spoon.
A similar omelet may be made of the lean of a cold smoked tongue.