Goose in Jelly, or Duck in Jelly Recipe

Put the goose in a deep stewpan, and barely cover it with clean stock, or water. Put with it 1 dessertspoonful of salt, 1 teaspoonful of pepper, 2 large onions, 2 bay leaves, 2 or 3 springs 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 fall 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. If the gravy requires it, add a little more pepper and salt. Skim of the fat, 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. A couple of ducks may be prepared in this way instead of a goose.