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Ramakins, Dutch

Grate two ounces of Cheshire cheese, and put it in a marble mortar with the yolk of a hard-boiled egg, and a slice of fresh butter. One anchovy may be added if liked. Pound the mixture till quite smooth. Toast a large slice of bread, butter it, and spread the mixture thickly upon it. Cut it into small squares. Bake these in a Dutch oven, or brown them by holding a salamander over them for two or three minutes, and serve very hot, neatly arranged on a folded napkin.