Nearly fill a clean frying-pan with strained water boiling hot; strain
a tablespoonful of vinegar through double muslin, and add to the water
with a little salt. Slip your eggs from the saucer upon the top of the
water (first taking the pan from the fire.) Boil three minutes and a
half, drain, and lay on buttered toast in a hot dish. Turn the water
from the pan and pour in half a cupful of cream or milk. If you use the
latter, thicken with a very little corn-starch. Let it heat to a boil,
stirring to prevent burning, and add a great spoonful of butter, some
pepper and salt. Boil up once, and pour over the eggs. A better way
still is to heat the milk in a separate saucepan, that the eggs may not
have to stand. A little broth improves the sauce.