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Shirred Eggs, Swiss

Heat a tablespoon melted butter in saucepan, add one light tablespoon flour, stir well while heating one minute, then pour in one and a half gills milk. Season with three saltspoons salt, saltspoon cayenne and half saltspoon grated nutmeg. Mix with wooden spoon until it comes to a boil. Then add two tablespoons grated Swiss cheese, mix well and cook two minutes more. Evenly divide sauce into six shirred-egg dishes. Crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, then set in oven three minutes. Remove, place an ounce butter in a black frying pan, toss on fire until a good brown colour, pour in one tablespoon vinegar, shuffle pan, then pour butter over the eggs evenly and serve.