To make Omlets divers Ways: The Sixteenth Way, according to the Turkish Mode

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take the flesh of a hinder part of a hare, or any other venison and mince it small with a little fat bacon, some pistaches or pine-apple kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or French chesnuts roasted and peeled, or some crusts of bread cut in slices, and rosted like unto chesnuts; season this minced stuff with salt, spices, and some sweet herbs; if the flesh be raw, add thereunto butter and marrow, or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced, and fry it, then melt some butter in a skillet or pan, and make an omlet thereof; when it is half fried, put to the minced meat, and take the omlet out of the frying-pan with a skimmer, break it not, and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it, and slices of lemon. Roast meat is the best for this purpose.