Take the bones from four to five pounds of salt brisket of beef, wash the meat and spread it out on a board and scatter some spices and herbs (which should be mixed together) over the inside. Roll up the meat, tie it in the middle and at each end with narrow white tape and wrap it in a pudding cloth, which must also be tied securely. Put the meat into a large saucepan of warm water; let it boil up, remove the scum and add two onions, one carrot and a small turnip. Cover the saucepan and let the meat simmer very gently for four hours. At the end of the time take out the beef and after tightening the cloth place it between two flat dishes with weights on the top and leave it until the following day. Remove the cloth, wipe and trim the meat and proceed to glaze it, and as soon as one coat has set brush the meat over again with more glaze, and so on until it is thick enough to look well; great care must be taken to get a perfectly even surface. To make the glaze, dissolve eight sheets of French gelatine in about a quarter of a pint of boiling water, then add sufficient Parisian essence and carmine (only a few drops of the latter) to make it a rich reddish brown.