Take a piece of fresh thin flank of beef, remove the skin and bone. Take two and a half pounds of dry common salt, three ounces of saltpetre, three ounces of bay salt, a pound and a half of moist sugar, a saltspoonful of powdered cloves, a teaspoonful of powdered mace, a teaspoonful of ground black pepper, a teaspoonful of powdered allspice, six pounded eschalots, one ground nutmeg, twelve fresh bayleaves, and a dessertspoonful of thyme; pound these all together till fine, then rub them through a hair sieve and mix them with a little carmine to make it a nice colour; rub the meat with it for about ten minutes each day for fourteen to sixteen days, and let it lie in the pickle, turning it each day. When ready to cook rinse it and roll it up in the form of a galantine, bind it tightly round with tape and roll it in a well buttered muslin; put into a stewpan two ounces of fat bacon, pork or beef dripping, two sliced carrots, two large onions, one large turnip, three or four strips of celery, a large bunch of herbs (thyme, basil, marjoram, parsley, bayleaf), four eschalots, a teaspoonful of black and white peppercorns and two blades of mace, and place the meat on the top of the vegetables and cover the pan down; let it fry for about half an hour, then add to it a bottle of cooking claret and cover it with light stock or water; cook it steadily for five or six hours (for eight to ten pounds), and when cooked put it to press in the liquor till cold; then take up, remove the muslin &c., and brush it over with good clear glaze that has been reduced with a little aspic jelly. Garnish the dish with chopped aspic jelly and little blocks of the same cut in any pretty design. The liquor in which the beef was cooked will make good brown gravy for sauce, and the pickle can be used several times.