Procure from your butcher about five pounds of silverside of beef which has been in brine for about twelve days. Wash the meat, trim off any superfluous fat, and rub it over on the inside with a seasoning composed of half an ounce of black pepper, half an ounce of mace, and half an ounce of ground cloves, unless the flavor of spices is objected to, when they should be omitted. Then roll up the meat and tie it into shape, and wrap it in a cloth. Put the meat into a saucepan with plenty of tepid water; when it boils remove the scum, and add carrots, turnip, onion, and celery seed and twelve whole peppers tied together in muslin. Cover the saucepan and let the meat simmer very slowly for five hours. If it is to be served cold, leave it in the saucepan until the liquor in which it is cooked is cold, then take it up, tighten the cloth, and place it between two baking-sheets with weights on the top, and let it remain all night. The following morning remove the cloth, wipe the meat thoroughly, trim and coat it with glaze, brushing it over several times. For the glaze, soak an ounce of gelatine in a gill of cold water, then let it dissolve in a small saucepan with a gill of boiling water and add sufficient Parisian essence to make the mixture a rich but not too dark brown. Pour the glaze into a bowl, and use it before it gets cold.