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Devilled Poached Eggs

Have three quarts boiling water in saucepan with two tablespoons vinegar and tablespoon salt, then carefully crack in six fresh eggs, poach for four minutes, remove with a skimmer and carefully drop in cold water. Proceed the same with six more, take them up from the water, lay on a cloth and neatly trim. Spread a very little French mustard around, dip in beaten egg, then lightly roll them in fresh bread crumbs, place in a frying basket and fry in boiling fat for one minute, lift up, sprinkle a little salt over, dress on a hot dish with folded napkin and serve.