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Canapes of Ham

Place in a mortar three ounces cooked, lean ham and sharply pound it for ten minutes, that is, to a smooth pulp. Then add half ounce good butter, two tablespoons Worcestershire sauce, half saltspoon cayenne pepper and half teaspoon French mustard. Pound the whole well together for five minutes more, then place the paste on a plate. Prepare six small, round toasts, two inches in diameter and quarter of an inch thick. Divide the ham preparation evenly on the six toasts, and with a knife give the paste a nice dome shape. Dress on a dish with a folded napkin and serve.