When the whole is set, as it will quickly do, slide off the omelet from the frying-pan on to a hot dish with an egg-slice, and serve.
OMELET, PLAIN (ANOTHER WAY) .-- Put _two_ ounces of butter into a frying-pan, break six eggs into a basin with a little pepper and salt, _and beat them very slightly_, so that the yolks and whites are quite mixed into one, but do not beat them more than you can help, and _do not let the eggs froth_.
As soon as the butter frizzles, pour in the beaten eggs, scrape the frying-pan quickly with a spoon in every part till the mixture gets lumpy.
Now slacken the heat if the fire is fierce, and let the mixture set in the frying-pan like a pancake.

As soon as it is nearly set, with perhaps only a dessertspoonful of liquid left unset, turn the omelet over, one half on to the other half, in the shape of a semicircle, and bring the spoonful of unset fluid to join them over the edge.

Slide off the omelet on to a hot dish with an egg-slice.
OMELET WITH FINE HERBS .-- Chop up a dessertspoonful of parsley, and add a good pinch of powdered savoury herbs, add these with pepper and salt to the six beaten-up eggs in a basin.

Beat up the eggs, either slightly or very thoroughly, according to whether you use two ounces of butter or four.
Proceed in every respect, in making the omelet, as directed for plain omelet above.
OMELET WITH ONION .-- Proceed exactly as in the above recipe, only adding to the chopped parsley a piece of onion or shallot about as big as the top of the thumb down to the first joint, also very finely chopped.

When onion is used in making an omelet a little extra pepper should be added.
OMELET WITH CHEESE .-- Proceed as if making an ordinary omelet, with four ounces of butter.