Pour some boiling water out of a tea kettle through a clean cloth
spread over the top of a broad stew-pan; for by observing this
process the eggs will be nicer and more easily done than when its
impurities remain in the water. Set the pan with the strained
water on hot coals, and when it boils break each egg separately
into a saucer. Remove the pan from the fire, and slip the eggs one
by one into the surface of the water. Let the pan stand till the
white of the eggs is set; then place it again on the coals, and as
soon as the water boils again, the eggs will be sufficiently done.
Take them out carefully with an egg-slice, and trim off all the
ragged edges from the white, which should thinly cover the yolk.
Have ready some thin slices of buttered toast with the crust cut
off. Lay them in the bottom of the dish, with a poached egg on
each slice of toast, and send them to the breakfast table.