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Ham Toasts, or Croutes Au Jambon

Cut some slices of bread about a quarter of an inch thick. Scoop out some of the centre to the depth of about an eighth of an inch, and about two inches in diameter. Dip the slices in melted butter, and cover with grated Parmesan cheese. Cut some raw Yorkshire ham into pieces the same size as the scooped out cavities of the bread. Lay a piece on each, then put two pieces together in the form of a sandwich; put on a baking dish with a little clarified butter, and bake in a moderate oven to a light brown colour, turning over to let each side be equally baked. Drain on a cloth, or blotting paper, and serve hot on a napkin.