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Lamb Omelet

(Agnello in frittata) Cut in little pieces a loin of lamb, which is the part that lends itself best for this dish, and fry in lard: a little quantity of lard is sufficient, because the meat of the loins is rather fat. When half cooked season with salt and pepper and when fully cooked pour over four or five whole eggs slightly beaten also seasoned moderately with salt and pepper. Mix, taking care that the eggs do not harden. 34