| 1 |
Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water. |
| 2 |
Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left. |
| 3 |
Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons. |
| 4 |
Cover with a film of clarified butter. |
| 5 |
Serve as you would a pate. |
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