Take three or four pounds, or any smaller quantity of lean bee£ free from sinews, and rub them well with a mixture made of a handful of salt, one ounce of saltpetre, and one ounce of coarse sugar; let the meat lie in the salt for two days, turning and rubbing it twice a day. Put it into a stone jar with a little beef gravy, and cover it with a paste to keep it close. Bake it for several hours in a very slow oven, till the meat is tender; then pour off the gravy, which should be in a very small quantity, or the juice of the meat will be lost; pound the meat when cold, in a marble mortar till it is reduced to a smooth paste, adding by degrees a little fresh butter melted. Season it as you proceed with pepper, allspice, nutmeg, pounded mace, and cloves, or such of these spices as are thought agreeable. Some flavour with anchovy, ham, shallots, mustard, wine, flavoured vinegar, ragout powder, curry powder, etc, according to taste. When it is thoroughly beaten and mingled together, press it closely into small shallow pots, nearly full, and fill them up with a layer a quarter of an inch thick of clarified butter, and tie them up with a bladder, or sheet of India rubber. They should be kept in a cool place.