Onion and Ham Omelet

Mince finely four ounces of white onions (new ones if in season); fry them slowly in butter or oil, stirring until they become tender and lightly colored, then add two ounces of cooked lean ham cut in one-eighth inch squares; drain off the whole. Break eight eggs in a bowl, season with salt, pepper and a little sugar; beat them up well and run through a colander, then add the onion, the ham and some chopped parsley. Heat a little butter in a pan, pour the eggs in and make the omelet over a hot fire without ceasing to stir, keeping it mellow; fold over and turn it with one stroke on a long dish; decorate with strings of tomato sauce (No. 549) put on with a brush.