RUB twelve pounds of beef with half a pound of brown sugar, and one ounce of salt-petre, let it lie twenty-four hours, then wash it clean and dry it well with a cloth, season it with a little beaten mace, pepper and salt to your taste, cut it in five or six pieces, and put it in an earthen pot, with a pound of butter in lumps upon it, let it in a hot oven, and let it stand three hours, then take it out, cut off the hard out-sides, and beat it in a mortar; add to it a little more mace, pepper, and salt; oil a pound of butter in the gravy and fat that came from your beef, and put it in as you see it requires it, and beat it exceeding fine, then put it into your pots, and press it close down; pour clarified butter over it, and keep it in a dry place.