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Goose in Jelly, or Duck in Jelly

Put the goose in a deep stewpan, and barely cover it with clean stock, or water. Put with it a dessert-spoonful of salt, a tea-spoonful of pepper, two large onions, two bay-leaves, two or three sprigs of lemon thyme and sweet basil, with a small piece of tarragon. Put the cover on the saucepan, and simmer gently, until the meat parts easily from the bones. Take out the goose, drain it from the gravy, remove the bones, which may be returned to the saucepan, and boiled a little longer, and cut the meat into convenient-sized pieces. Skim off the fat, add a little more pepper and salt to the gravy, if necessary, strain it through a jelly-bag, and mix with an ounce of good gelatine, which has been soaked in cold water for half an hour or more. Put a little of the jelly into the bottom of the mould. Let it set, then put in any pretty ornamental devices, such as hard-boiled eggs, sliced beetroot, pickles, etc.; pour a little more jelly over these, and, when it is stiff, put in the pieces of meat, leaving room for the jelly to flow between them. Let the dish remain until the next day, then turn out, and garnish according to taste. Time to simmer the goose, two hours, or a little more. Sufficient for a breakfast, luncheon, or supper dish. Probable cost of goose, 6s.; or a couple of ducks instead may be prepared in this way.