Take cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, together with a proper proportion of spices and salt; then either toss it in a buttered frying pan over a clear fire till it begins to brown and pour beaten EGGS upon it, or beat it up with the EGGS, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a Sauce, but garnish with crisp herbs in branches, pickles, or sliced lemon. The right proportion is one tablespoonful of meat to four EGGS. A little milk, gravy, water, or white wine, may be advantageously added to the EGGS while they are being beaten.
Potted meats make admirable OMELETs in the above manner.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)