The Returned Hunter’s Omelette

Preparation info

  • Serves

    2 or 3

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century Edinburgh recipe. The original uses a few slices of the liver of the just-killed deer.


  • 4–6 eggs
  • 2 chicken, duck or pheasant livers or 2 oz.


Fry the mushrooms, onion or shallots, liver and herbs gently in butter. Stir in the parsley. Add the sherry, stir all together and keep hot. Make your omelette as the basic recipe and lightly spread the hot mixture over it before folding, keeping back any juice. Fold over and serve on a hot dish with the juice poured over outside.