Cut some fairly thin slices from a piece of cold roast beef, spread them with a layer of potted ham (or cold boiled bacon), and roll them up and tie with thin white twine. Rub a stew-pan over with some fresh beef drippings, and put in a small onion (sliced), a few thin pieces of carrot and turnip, and the little rolls of beef, cover with greased paper and fry for six minutes. Then pour in a small quantity of stock (not enough to cover the meat) and let the meat cook very gently for an hour. On taking it out of the stewpan, place it on soft paper, and when it is cold remove the twine. Put a small onion into a saucepan with a pint of cold water, two cloves, a few thin strips of lemon-peel and a little salt and pepper, and let the water simmer for half an hour. Add a large teaspoonful of strong colored gravy, one tablespoonful of tarragon vinegar and stir in three-quarters of an ounce of French gelatine, and when the latter has melted, strain through muslin into a bowl. Pour a small quantity of the jelly into a plain round mold, and when it is firm arrange some little pieces of pickled cauliflower, slices of pickled gherkins and strips of French beans (which have been dipped into liquid jelly), on it, and as soon as the vegetables are set fill up the mold with the rolled beef, and when the remainder of the jelly shows signs of setting, pour it over the meat. The following day turn the jelly on to a dish covered with a paper d'oyley, and garnish it with pieces of fresh parsley.