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Beef, Potted

Have ready a saucepan of boiling water, and a covered jar that will hold about two pounds of beef; let the meat be lean, and without bone or gristle. Place the jar containing the meat into the saucepan; put two tea-spoonfuls of water into it, and close the lid tightly that no more may enter. The water in the saucepan must be about an inch and a half below the lid of the jar, and it should boil slowly until the meat is done, which will be in about three hours and a half. It should then be chopped with a knife, and afterwards pounded in a mortar; adding some clarified butter, the meat-juice from the jar (if too much keep back a part), and a seasoning of pepper and salt. Fill into small pots, and pour some melted butter over the top; this will preserve the meat good for a long time.