Poached Eggs (on Toast)

If the eggs are not new-laid they will not poach well. Fill a shallow saucepan with water and salt, add a little vinegar, a few peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break 2 or more eggs into it (according to the size of the pan); when done, take them out carefully, lay them on slices of hot buttered toast, and serve.

Poached Eggs (on Ham Toast)

Make some buttered toast, cut in pieces of uniform shape, spread over them a small quantity of grated ham, put a poached egg on each piece of toast, and serve hot.

Poached Eggs and Minced Chicken

Free some remnants of fowl from skin, etc., mince them with an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced; toss the whole in a saucepan with a good-sized piece of butter mixed with a pinch of flour, add white pepper, salt and powdered spices to taste, and moisten with a little white stock; lastly, stir in, off the fire, the yolk of 1 egg beaten up with the juice of 1/2 lemon, and strained; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top.