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Salmon Omelet

Take about two ounces of the flesh of some cold boiled salmon, and shred it as fine as possible with a fork, put it into a basin with one tablespoonful of finely-minced parsley, salt and pepper to taste, and two or three small pieces of butter; break in three eggs, and beat the whole well together. Put one ounce of butter in an omelet-pan, place it over the fire, and when melted but not browned, pour in the above mixture. Stir it over the fire with a flat spoon until it begins to set, then cease stirring and toss it about for a minute or two. When delicately browned underneath, fold the omelet over, and turn it onto a hot dish, the browned side uppermost. Garnish the dish with fried parsley, and serve.