Ham Omelet
Mince very fine some cold boiled ham, (twice as much lean as fat,) till you have a half pint. Break six eggs, and strain them into a shallow pan. Beat them till very light and thick, and then stir in gradually the minced ham. Have ready, in a hot omelet pan, three table-spoonfuls of lard. When the lard boils, put in the omelet mixture and fry it. Occasionally slip a knife under the edge to keep it loose from the pan. It should be near an inch thick, as a ham omelet is best not to fold over. Make it a good even shape; and when one side is done, turn the other and brown it. You can turn it easily with a knife and fork, holding carefully, close to the omelet, the hot dish on which it is to go to table. Dredge the surface with a little cayenne.
Omelets may be made in this manner, of smoked tongue, or oysters chopped, cold sweetbread, asparagus minced, boiled onions, mushrooms, &c. A good allowance for a small omelet is the above proportion of eggs and lard, or fresh butter; and a large tea-cup of the seasoning article, which must always have been previously cooked.
They are much lighter when served up of their full size, and not folded over in halfs. A large omelet must have from eight to ten, or a dozen eggs. It is best to bake all omelets of the six egg size, and have more in number if required.