• 2 eggs per person
• 1 slice of crustless bread, about 3 by 2 in. (

The seventeenth-century recipe suggests cloves, mace, cinnamon, nutmeg and some sugar as well as salt, but for present-day tastes salt and pepper and either a little finely chopped parsley, thyme and chives or some grated Parmesan cheese would make a better savoury omelette.

Beat the eggs well together with the herbs or cheese and salt and pepper. Melt the butter in the pan until it is