Rum Omelet
Ingredients
Directions
Heat a small amount of lard in a pan until it simmers, then remove it and wipe the pan dry with a towel.
Add a little fresh lard to the pan for frying the omelet, ensuring it does not burn.
Break the eggs into a bowl and whisk them thoroughly.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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