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4
Easy
Published 1980
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.