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Spinach Omelet

Beat a large table-spoonful of flour smoothly with four table-spoonfuls of cold milk; add two ounces of butter melted, a seasoning of pepper, salt, and grated nutmeg, and the yolks of four well-beaten eggs. Wash thoroughly and afterwards shred finely a quarter of a pound of spinach, a quarter of a pound of beet, half an ounce of parsley, a quarter of an ounce of lemon-thyme, and a quarter of an ounce of leeks. Mix the chopped vegetables together, and stir them into the batter. Butter a pie-dish thickly just before the omelet is to be baked; whisk the whites of the eggs to a firm froth, stir them into the preparation, turn it into the buttered dish, and bake in a quick oven. Time to bake, twenty minutes. Probable cost, 10d. Sufficient for three or four persons.