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Veal Kidney Omelet

Remove the fat and tubes from a veal and chop it fine. Place in a frying pan with one tablespoonful of butter, onehalf of a teaspoonful of salt and a dash of pepper and shake over a hot fire until the meat is a golden brown, then draw off to one side where it will keep hot. Beat four eggs without separating, add one tablespoonful of warm water. Heat one teaspoonful of butter in a clean frying pan. When very hot pour in the eggs and shake and stir over a hot fire until the mixture begins to set. Draw back a little that the omelet may set without burning, turn the cooked kidney over the center, fold up and serve on a hot platter.