The King of Oude’s Omlet

Instructions

1. Clear five fine fresh eggs in the usual way and whisk them up very lightly.
2. Add to them two dessertspoonsful of milk or cream, a small teaspoonful of salt, one teaspoonful of cayenne pepper (or half that quantity - Acton's printed allowance for English eaters), three dessertspoonsful of minced mint, and two dessertspoonsful of young leeks or of mild onions chopped small.
3. Dissolve an ounce and a half of good butter in a frying-pan about the size of a plate. Should a larger pan of necessity be used, raise the handle so as to throw the omlet entirely to the opposite side.
4. Pour in the eggs. Keep the omlet as thick as possible.
5. When it is well risen and quite firm, and of a fine light brown underneath, slide it onto a very hot dish and fold it together 'like a turnover', the brown side uppermost. Six or seven minutes will fry it.
6. The original proportions, as printed by Acton: 'Five eggs, two tolahs of milk, one masha of salt, two mashas of cayenne pepper, three of mint, and two tolahs of leeks.' (Tolah and masha are Indian weights; Acton gives no equivalents, and none have been supplied here.)