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Kidney Omelet

Boil a mutton or other kidney, and when cooked, cut it into thin slices. Beat six eggs together with one tablespoonful of flour and one teacupful of milk, seasoning with a little grated nutmeg and salt. Melt a piece of butter in a fryingpan, pour in the omelet mixture, and stir it over the fire until it is firm; then lay the slices of kidney on top, and fold it over. When cooked, slip the omelet onto a hot dish, over which has been spread a folded napkin, and serve at once.