1889 Omelet in Batter

1889 Omelet in Batter
The A&P Everyday Cook and Recipe Book (Everyday Cook Book)
Miss E. Neil
OMELET IN BATTER.

2 eggs
1 pint milk
Wheat flour

Fry an omelet; when done, cut it in squares or diamonds; dip each piece in batter made of two eggs and a pint of milk, with enough wheat flour, and fry them in nice salted lard to a delicate brown. Serve hot.

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