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Omelette with Cauliflower

Remove stalk and leaves from a medium, fresh, sound cauliflower, place in a saucepan with two quarts water, one gill milk, one teaspoon salt, and boil forty minutes. Remove, drain, then press through a sieve into a small saucepan, add teaspoon butter, three saltspoons grated nutmeg, and sharply mix while heating three minutes.

Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat tablespoon melted butter in a frying pan, drop in the eggs, sharply mix with fork two minutes, let rest for half a minute. Spread a third of the cauliflower over the omelette, fold up the sides to meet in the centre, let rest for one minute. Turn on a hot dish, arrange balance of cauliflower at both ends of the dish and serve.