DUTCH OMELET

Break eight eggs into a basin, season with pepper and salt, add two ounces of butter cut small, beat these well together, make an ounce of butter hot in a frying-pan, put the eggs in, continue to stir it, drawing it away from the sides, that it may be evenly done, shake it now and then to free it. from the pan; when the under side is a little browned, turn the omelet into a dish, and serve; this must be done over a moderate fire.