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Sausage Omelet

Separate one-half of a pound of little pig sausage, prick each link several times with a fork and fry slowly, turning so as to brown evenly and pouring off the fat as it is tried out. Take two from the pan as soon as done and chop quickly, drawing the pan to one side of the fire. Break four eggs in a bowl, add two tablespoonfuls of warm water, beat with a fork just enough to mix, and season with a dash of salt. Heat the omelet-pan very hot, melt in one-half teaspoonful of butter and pour in the eggs. Shake and stir with a knife while the eggs begin to thicken, then allow the mixture to set, loosening the edges from time to time. When set but still very soft in the center lay in the chopped sausages, roll and turn out on a heated platter, garnishing with the whole sausages.