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Fish Omelet

Break three eggs into a basin; add a table-spoonful of milk and a dessert-spoonful of grated cheese; beat them well together, and season with pepper and salt. Melt one ounce of butter in an omelet-or frying-pan, and add to it about two ounces of cold fish flaked; let it fry a little, and pour in the egg mixture; stir over a quick fire until it begins to set. Roll the omelet into the shape of an oval cushion towards the side of the pan, and when it acquires a golden colour turn it out on to a hot dish. Probable cost, 8d.