Omelet. No. 1.
Slice very thin two onions, about two ounces each; put them in a stewpan with three ounces of butter; keep the pan covered till done, stirring now and then, and, when of a nice brown, stir in as much flour as will produce a stiff paste. Add by degrees as much water or milk as will make it the thickness of good cream, and stew it with pepper and salt; have ready hard-boiled eggs (four or five); you may either shred or cut them in halves or quarters.