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Omelet, Cooking An

"Where is the man or woman cook," remarks M. Soyer, "but say they know how to make an omelet, and that to perfection? But this is rarely the case. It is related of Sarah, the Duchess of Marlborough, that no one could cook a `fraise,' as it was then called, for the great duke but herself. The great point is, if in an iron pan, it should be very clean and free from damp, which sometimes comes out of the iron when placed on the fire. The best plan is to put it on the fire with a little fat, and let it get quite hot, or until the fat burns; remove it, and wipe it clean with a dry cloth, and then you will make the omelet to perfection."