Wipe, trim and cut the meat into small pieces. Put into a stone jar or casserole with 1 tablesp. water, the cloves, mace, allspice, salt and pepper. Cover with several thicknesses of greased paper and a lid and place in a pan of boiling water, or in the oven in a tin of boiling water. Cook gently for about 3 hr., replenishing the water as it reduces. Then pound the meat well, adding juice from the meat and a few drops of anchovy essence by degrees. Season to taste, rub through a fine wire sieve, press into pots and cover with melted clarified butter.