Cut one pound of beefsteak into small slices, which should be as nearly square as possible; season them with salt and pepper and nutmeg, and roll them up tightly. Cut a carrot and onion, and a piece of turnip into slices, and put them into a jar with a small slice of bacon, and place the rolls of meat on them. Add a teaspoonful of browning and the sauce to a pint of hot water, and season it with salt and pepper; fill up the jar with the liquor, cover it closely and put it into a moderately hot oven for two hours. Then take out the meat and vegetables, cut some of the carrot into fancy shapes, and place them at the bottom of a pie-dish with some slices of hard-boiled egg, sprinkle with some chopped parsley and put in the meat. Let the liquor in which the beef was cooked boil up, free it from grease, and add some leaf gelatine (which has been softened in cold water) in the proportion of half an ounce to three-quarters of a pint of the liquor. Stir it for a few minutes and then strain over the meat. When the contents of the dish are quite firm, turn out the beef cake and garnish it with parsley.