Anchovy Steak

Take 1 lb. of beef steak, and remove carefully all fat. Cut it up small, and put it into a double boiler with a ¼ lb. of butter, and pepper and salt to taste. Cook for 5 hours. Then put the steak through a mincer, saving all the gravy. After mincing the steak, pound it hard with the end of a rolling pin, or with a potato masher, or in a mortar. When the meat is reduced to a sort of paste put it into an enamel saucepan with the gravy, adding one teaspoonful of anchovy sauce, and a pinch of ground mace. A little more pepper may also be added if it seems to need it. Mix very thoroughly, and make hot. Then put into jars, cover with melted butter, and cover down till required for use.