Beef Omelet

From The American Pure Food Cook Book & Household Economist 1898.


BEEF OMELET. Three pounds of beefsteak, three-fourths of suet, salt and pepper, a little sage, eggs, and six Boston crackers. Chop up fine the beef steak and the suet; add the seasonings of salt, pepper, and a little sage, three eggs, and six Boston crackers rolled; make into a roll and paste.