Huntsman’s Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe from Gloucester dates back to the Middle Ages, but is still made as a lunch or supper dish today. It is an egg dish rather than an omelette, and very good indeed. In earlier times, it was finished under a salamander, a flat sheet of iron with a handle, heated almost red hot in the fire and held over any dish which required last minute browning. The omelette is best served with a salad and thin slices of brown bread and butter.