Pass a large slice of bacon twice through a meat chopper and mix it with one tablespoonful of chopped parsley, half a teaspoonful finely minced onion, salt, some freshly-ground black pepper, and a dust of curry powder. Cut some beefsteak into rather thin slices which should be as nearly as possible two and a half inches square; spread a small quantity of the bacon mixture on the pieces of meat, and roll them up. Rub a stewpan over with fresh beef dripping, and pack the beef rolls tightly into it; place a piece of greased paper over the meat, then cover the pan and fry it for a few minutes. add a quarter of a pint of water, and let it cook very gently on a moderately hot stove for an hour. During the time the meat is cooking prepare some vegetable stock thus: - Cut a small onion, two young carrots and a piece of turnip into slices and put them into a small saucepan with a pint of water, add a blade of mace, twelve whole peppers, a clove and salt to taste. When the stock has simmered for an hour add sufficient coloring to make it a clear brown, a large teaspoonful of tarragon vinegar, and five leaves of French gelatine, and strain in a bowl. Place the rolls of beef in the pie-dish and let them get cool; cut one and a half hard-boiled eggs into slices and put them among the beef, stand an egg-cup in the middle of the dish and pour in as much of the stock (which should be cool) as the dish will contain without letting it touch the paste. Cover the meat with a paste of medium thickness, put an ornamental rose in the middle, and bake the pie in a quick oven. When it has cooled a little, carefully remove the rose from the top of the pie and pour in a little more of the stock; then replace the rose and leave the pie untouched until the following day.