Oyster Omelet, No. 1

Beat four eggs very light. Cut the hard part out of eight or a dozen oysters, according to their size, wipe them dry, and cut them up in small pieces, stir them into the beaten egg and fry them in hot butter. When the under side is brown, sprinkle a little salt and pepper over the top, and fold one half over the other. Never turn an omelet, as it makes it heavy.

Oyster Omelet, No. 2

Beat six eggs to a thick froth, then add by degrees one gill of cream, and beat them well together. Season the eggs with pepper and salt to taste. Have ready one dozen fine oysters, cut them in half, pour the eggs in a pan of hot butter, and drop the oysters over it as equally as possible. Fry it a light brown, and serve hot. An omelet should never be turned.

Oyster Omelet, No. 3

Eight oysters chopped fine, six eggs, a wineglassful of flour, a little milk, with pepper and salt, to the taste. Beat the eggs very light, add the oysters and the flour, which must be mixed to a paste with a little milk. Pepper and salt to the taste. Fry in hot butter, but do not turn it. As soon as it is done, slip it on a dish and serve it hot. The above is the usual mode of preparing oyster omelet. But the better way is to put your oysters in a stew-pan, set them over the fire, and the moment they begin to boil take them out, drain them, and dry them in a napkin. They are not so watery when prepared in this manner, and consequently will not dilute the beaten egg as much as the former mode. When they are cold, mince them and proceed as above.