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Fried Poached Eggs

Have three quarts boiling water in a saucepan with a tablespoon salt and a half gill vinegar; when thoroughly boiling carefully crack six fresh eggs into the water and poach for four minutes. Lift up with a skimmer and immediately drop them into cold water; poach six more in same way. Take them up, neatly trim all around, lay on a cloth, carefully turn in melted butter, then in grated Parmesan cheese, and gently drop in boiling fat for one minute; take up, drain on a cloth, sprinkle a half teaspoon salt over them, dress on a dish with folded napkin, decorate with a little parsley greens and serve.