Canapes Bartholomew

Cut slices of bread five-sixteenths of an inch thick; pare them by shaping them into three and one-eighth of an inch lengths, and have them two inches and an eighth wide. Cut off from the four corners, quarter inch triangles, and dip the bread into melted butter, roll them in grated parmesan and set them on a dish that can be placed in the oven, lay on top thin slices of cooked ham, and cover the whole with melted Stilton cheese, season with red pepper, and put the dish into a hot oven for one minute; serve them either on the same dish or else on a napkin.