Chuckwagon: Old West Omelet

Here’s an 1883 receipt for making an old west omelet:

Break all eggs into one plate.  Stir rather than beat them.  For each three eggs add one teaspoon cold water.  The cold water makes the omelet light and moist.  Salt and pepper, and place finely chopped parsley on the eggs.

Put two ounces of sweet butter in pan.  When the butter is very hot, pour in the eggs.  The instant it is cooked on one side, turn it quickly and cook the other side.  Double it over when you serve it, on a very hot plate.  

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.