Have ready over the fire a fryingpan containing two tablespoonfuls of olive oil. Remove the skins and bones from two sardines, and cut them into one-half inch lengths; beat the eggs with one-half saltspoonful of salt and a slight sprinkling of cayenne pepper for a minute. Have in readiness one-half teaspoonful of lemon juice or vinegar. When the oil is hot, pour the eggs into the pan, place it over the fire, and with a fork slightly break the omelet on the bottom as it cooks, so that the uncooked portion can run upon the pan, but do not tear the edges of the omelet. When the omelet is cooked to the required degree, and it should not be too well done, lay the sardines on one side of it, pour the lemon juice or vinegar over them, fold the omelet together, enclosing them, then turn it out onto a hot dish, and serve at once. The omelet should be served the moment it is done, as it hardens by standing,