GOLDEN BUCK

From 1912:
Put a tablespoonful of butter and three cupfuls of grated or shaved cheese in a frying pan and let them become thoroughly melted. When this stage is reached put in a gill of hot water, stir until you have the smooth, thick compound, season to taste with a saltspoonful each of salt and dry mustard, and serve on rounds of buttered toast. Have ready a poached egg for each round of toast and put this on the cheese. This should be eaten at once, or the cheese will become stringy.
A variation on this may be made by poaching the eggs as soon as the cheese is ready and stirring them into the cheese mixture. They should be tolerably well cooked. If this is done they will require more salt than if served in the first fashion directed.