Take about a pound and a half of salt boiled beef, from which fat and gristle have been removed, and pass through a meat chopper; then mix with it breadcrumbs, chopped parsley, lemon peel (grated), chopped onion, and a very little salt, some black pepper, spice, and a dust of nutmeg. Moisten the mince with two raw eggs, and roll it into an oblong shape on a floured board, and wrap it up tightly in a buttered cloth, which must be sewn in the middle and tied at each end. Place the galantine in a large stewpan and cover with boiling water; add a sliced onion and carrot, previously blanched, and simmer gently for two hours. At the end of this time remove the galantine, and press it between two flat dishes with a medium weight on top, and leave until the following day. Now take off the cloth, wipe the meat and cover it evenly with glaze and place aside until the latter is set, when it will be ready for use. For the glaze: soak four sheets of gelatine in a little cold water until softened, then put them into a saucepan, and add a tea-spoonful of "blackjack," and a quarter of a pint of boiling water; stir until the gelatine is melted, but not boiling, and use while warm.