Oyster Omelet
Stew one quart large oysters long enough to plump them with one-half cup milk, one-half cup butter, one tablespoon flour, a little salt and pepper; leave this on the stove and proceed to make the omelet; beat the yolks of six eggs light, with two tablespoons cream or milk, a little salt; lastly, beat the whites of the eggs very stiff and stir with the yolks and the milk; have in your sauce pan a piece of butter the size of an egg, and when this is hot pour the mixture in and then cover the top with oysters drained from the stew; turn the omelet one-half over as you would a turnover and place on a well buttered platter; after this is done, take the remainder of the oysters and gravy and pour over it; it is a delicious dish.