Goose in Jelly
From Cassell's dictionary of cookery, 1892
Serves 6
Ensure jelly sets properly before serving.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 616. The excerpt below is the record exactly as published.
Goose in Jelly, or Euck 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 th>Tne 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 gravj', remove the bones, which may be GOO ( 262 ) GOO returned to the saucepan, and boiled a little longer, and cut tlic meat into convenient-sized pieces. If the gravy requires it, add a little more pepper and salt. Skim oS the fat, strain it through a jelly -bag, and mix with an ounce of good gelatine
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