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Omelet, with Gravy

Whisk half a dozen fresh eggs thoroughly, and mix with them a small pinch of salt, two pinches of pepper, a table-spoonful of finely-minced parsley, half a tea-spoonful of chopped onions, and two table-spoonfuls of nicely-seasoned gravy. Dissolve two ounces of fresh butter in a hot frying-pan over a gentle fire, and fry the omelet in it in the usual way. Serve it on a hot dish with half a pint of good gravy poured round it. Time to fry, six or seven minutes. Probable cost, 9d. Sufficient for three or four persons.