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Eggs, Poached, in Gravy

Take quite fresh eggs, break half a dozen into separate tea-cups, and slip each very gently into a stewpan of boiling water, one pint in quantity, to which has been added a wine-glassful of vinegar and a tea-spoonful of salt, previously boiled, but set to cool. Put the stewpan over the fire, and as the eggs set, remove them with a slicer into a large flat dish, and be very careful not to break them. Trim, drain, and serve them in a rich brown gravy. Probable cost, 7d. or 8d. Sufficient for three persons.