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Omelette with Veal Kidneys

Trim off fat and remove skin from a fresh veal kidney, and cut in quarter-inch square pieces. Heat a tablespoon melted butter in a black frying pan, add the kidneys and fry five minutes, tossing well once in a while. Sprinkle over three saltspoons salt and saltspoon pepper, lightly toss and drain them. Carefully crack eight fresh eggs into a bowl, add the kidneys, half a gill milk, half a teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest half a minute, fold opposite sides to meet in center, let rest for a minute, turn on a hot dish and serve.