A frying-pan that has cooked meat should not be used for the purpose; and although in vegetarian cookery a frying-pan has not been used in this manner, we should still avoid one in which onions or vegetables, or even black butter has been made.

The inside of an omelet-pan should always look as if it had only just left the ironmonger's shop.
The next great question is, how much butter should be allowed for, say, six eggs?
On this point the greatest authorities differ.

We will first quote our authorities, and then attempt to give an explanation that reconciles the difference.

A plain omelet may be roughly described as settings of eggs well beaten up by stirring them up in hot butter.

One of the oldest cookery books we can call to mind is entitled "The Experienced English Housekeeper," by Elizabeth Raffald.