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.
Put the breadcrumbs into a bowl and mix in
Meanwhile fry the shallots and mushrooms gently in about half of the butter, turning them until they are just beginning to soften. Push them to the side of the pan and fry the liver and kidney, turning all the time, for 2 minutes. Then mix the mushrooms and shallots with the meat and put into a small dish to keep warm.
Heat the grill. Beat the eggs well with
©1980 The Estate of Elizabeth Ayrton