Cut the meat into very small pieces. Season and put into an oven-proof bowl. Cover with a piece of foil or greased greaseproof paper and put the bowl into a saucepan of water. Cover the pan and simmer over low heat for 2½ hours. Strain the liquid into a bowl and mix with 3oz/75g clarified butter. Mince the meat and then pound until thoroughly soft and smooth. Mix with the liquid and butter. Put into a clean dish and pour on the remaining butter.
© 1978 Mary Norwak estate. All rights reserved.