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Anchovy Omelet

Take half a dozen salted anchovies; wash them lightly in cold water to remove a little of the salt taste, and fillet the fish. The fillets of anchovy, bottled in oil, sold at Italian ware-houses, answer perfectly. Fry thin slices of bread, cut them into small squares, and on each square lay a little piece of anchovy. Beat up, rather more than for an ordinary omelet, a dozen eggs; season with pepper and salt. With half the quantity make a large, flat, thin omelet, like a pancake. Do not turn it, but lay it on a hot dish. Over its surface distribute the pieces of fried bread and anchovy. With the remainder of the eggs make another omelette like the first. Lay it over the other with the browned side uppermost. Set it a few minutes before the fire, or in a gentle oven, to make the two surfaces adhere, and serve with any savoury sauce that suits the taste. Time to fry, five minutes for each omelet. Sufficient for six persons. Probable cost, 2s.