Oyster Omelette - cooking recipe

Ingredients

6 large or 12 small oysters
8 eggs
salt and pepper to season
1 gill of butter

Preparation

Allow for every six large oysters or twelve small ones, one egg.
Remove the hard part and mince the rest very fine.
Take the yolks of eight eggs and the whites of four; beat until very light, then mix in the oysters.
Season and beat up thoroughly.
Put into a skillet a gill of butter, let it melt.
When the butter boils, skim it and turn in the omelette.
Stir until stiffens; fry light brown.
When the underside is brown, turn onto a hot platter.
To brown the upper side, hold a red-hot shovel over it.