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Kidney Omelet

Take the remains of a cold veal kidney, or if this is not at hand, cut a fresh one into slices, and fry it over a clear fire for three or four minutes. Mince it very finely, season with salt and cayenne, and mix two table-spoonfuls of the mince with the well-beaten yolks of six and the whites of three eggs. Add three ounces of fresh butter, broken small. Put two ounces of butter in an omelet-pan, let it remain on a slow fire until it bubbles, then pour in the mixture, and stir briskly for three or four minutes until the eggs are set. Fold the edges of the omelet over neatly, and turn it carefully upon a hot dish. Serve immediately. If too much cooked it will be tough. Probable cost, 1s. Sufficient for three or four persons.