Make the omelet according to directions preceding and pour over it when done and in the dish the oysters cut in pieces in a brown sauce as follows.

Put a large 1/2 cup of oysters into a frying-pan with their liquor, and salt and pepper and keep them in motion by shaking over the fire until they are soft-cooked. Take up with a skimmer and cut them in pieces.

Stir a heaping teaspoon of sifted flour and twice the measure of butter together in a very small saucepan over the fire until light brown, add 1/2 cup milk and the cooked oyster liquor, if any, and when it has boiled up put in the cut oysters. Add the juice of a quarter of lemon.

The above brown oyster sauce should be prepared before the omelet, is cooked as omelets are not good unless eaten as soon as done.

Cost, the same as omelet with oysters preceding. 1/2 cup oysters is 1/2 doz large.