Poached Eggs, with Cream

Ingredients

• 1 pint water
• 1 teaspoonful salt
• 4 teaspoonful vinegar
• 4 fresh eggs
• 1/2 gill cream
• salt
• pepper, and pounded sugar to taste
• 1 oz butter

Instructions

1. Put the water, vinegar, and salt into a frying-pan, and break each egg into a separate cup; bring the water, &c.
2. to boil, and slip the eggs gently into it without breaking the yolks.
3. Simmer them from 3 to 4 minutes, but not longer, and, with a slice, lift them out on to a hot dish, and trim the edges.
4. Empty the pan of its contents, put in the cream, add a seasoning to taste of pepper, salt, and pounded sugar; bring the whole to the boiling-point;
5. then add the butter, broken into small pieces; toss the pan round and round till the butter is melted;
6. pour it over the eggs, and serve.
7. To insure the eggs not being spoiled whilst the cream, &c., is preparing, it is a good plan to warm the cream with the butter, &c., before the eggs are poached, so that it may be poured over them immediately after they are dished.