Trim the meat well, chop finely and put into a stone jar or casserole with 2 tablespoons water, the spices and seasoning. Cover the jar with 2 thicknesses of greasproof paper tied down, and a lid or weighted saucer, and place in a saucepan of boiling water, or in the oven in a roasting tin of boiling water. Simmer gently for 3 hours. Add more boiling water when necessary. Remove the meat, and rub through a sieve. Add a little of the liquid from the meat and the anchovy essence; add more seasoning if necessary. Press the mixture into small pots, and cover with melted clarified butter.