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Eggs, Poached

Put a pint of water into a stewpan, with four tea-spoonfuls of vinegar, and half a tea-spoonful of salt; place it over the fire, and while boiling break the eggs into it near the surface of the water, and let it boil gently about three minutes. Lay upon a dish a thin piece of toasted bread; take the eggs out carefully with a small slicer, and lay the slicer with the eggs upon a cloth for a second, to drain the water from them; then set them carefully upon the toast, and serve very hot.