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Potted Veal

Take a cutlet of fillet of veal weighing nearly a pound, season to taste with peppercorns, mace and cloves, place it in a saucepan that will only just hold it, fill up the pan with water and bake for three hours. Place it in a mortar and pound it fine, with salt to taste and about two ounces of butter slightly warmed. If it be for immediate use, a little of the gravy it was baked in may be used to moisten it in the mortar; if it is to be kept for any length of time, do not use anything but butter. When beaten to a fine smooth paste, put it into pots and pour over sufficient butter melted to oil to cover it to a depth of about one-fifth of an inch.