Cut unpeeled onion in half, roast darkly with the cut surface without fat. Parsley root, 2 carrots, 1/2 leek, a quarter of celeriac, celery stalks rinse, remove the peel, clean, dice. Cut tomatoes in half, remove peel from garlic, cut into slices.
Put boiled beef, prepared marjoram, lovage, vegetables, bay leaves, peppercorns in a saucepan, fill with 3 liters of water, lightly dampen, simmer at low temperature for about 2 hours until meat is tender. Skim repeatedly. Remove the boiled beef, cover with a damp dishcloth, cool.
Soak gelatine in cold water. Strain clear soup (approx. 1 liter) through a dish. Let the gelatine melt in the soup, stir and season with vinegar and salt.
Clean remaining vegetables, cut into very fine cubes, blanch in boiling hot salted water, quench with ice. Cut meat into thin slices.
Place casserole dish (1 liter) on ice. Pour in a thin layer of jelly. Layer vegetables first, then meat. Again jelly. Continue until the tureen is filled. Refrigerate for at least 5 hours to cool and solidify. Serve with tartar sauce.
Time needed : 2 hours
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