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Ham Omelet

Mince two ounces of ham fine, taking lean and fat in equal proportions; put the mince into a basin with four eggs, and beat them up well. Put one ounce of butter in an omelet pan, and when it has melted, pour in the mixture. Hold the handle of the pan in one hand, and stir the omelet with a spoon with the other; when it begins to set, cease stirring, shake the pan for a few minutes until the lower side of the omelet is browned, then fold it over with a spoon. Turn the omelet onto a hot dish with a folded napkin, or a fancy-edged dish-paper, garnish with parsley, and serve.