CUT a fillet of veal in three or four pieces, season it with pepper, salt, and a little mace, put it into pots with half a pound of butter, tie a paper over it, and set it in a hot oven, and bake it three hours, when you take it out cut off all the out-sides, then put the veal in a marble mortar, and beat it with the fat from your gravy, then oil a pound of fresh butter, and put it in, a little at a time, and keep beating it till you see it is like a fine paste, then put it close down into your potting-pots, put a paper upon it, and set on a weight to press it hard; when your veal is cold and stiff, pour over it clarified butter, the thickness of a crown-piece, and tie it down.